Classic Beef Roast with Root Vegetables

Zutaten

• ✓1.5 kg beef roast (shoulder/shank)
• ✓3 tbsp clarified butter or vegetable oil
• ✓3 pieces onions
• ✓4 pieces carrots
• ✓2 pieces parsnips
• ✓2 pieces celery stalks
• ✓4 pieces garlic cloves
• ✓2 tbsp tomato paste
• ✓250 ml red wine (dry)
• ✓750 ml beef stock
• ✓2 pieces bay leaves
• ✓4 pieces thyme sprigs
• ✓to taste salt
• ✓to taste black pepper

Zubereitung

1. 1

   Season the beef roast all around generously with salt and pepper. Heat the clarified butter in a large roasting pan and sear the roast on all sides until it has a nice brown crust. Remove from the pan and set aside.

2. 2

   Roughly chop the root vegetables (onions, carrots, parsnips, celery). Peel the garlic and lightly crush it.

3. 3

   In the remaining fat in the roasting pan, sauté the vegetables until they take on a little color. Add the tomato paste and briefly sauté until fragrant.

4. 4

   Deglaze with red wine and scrape the bottom of the roasting pan. Let the wine reduce almost completely.

5. 5

   Pour in the beef stock, add the bay leaves and thyme sprigs. Place the roast back in the roasting pan. The liquid should cover the roast about halfway.

6. 6

   Cover the roasting pan (with a lid or aluminum foil) and braise in the preheated oven at 160°C (320°F) for about 3 to 3.5 hours until the meat is very tender.

7. 7

   Remove the roast from the roasting pan and let it rest on a cutting board. Strain the sauce through a fine sieve, pressing the vegetables well. If necessary, reduce the sauce further and season with salt and pepper. Optionally, mount with cold butter cubes for shine and binding.

8. 8

   Slice the beef roast and serve with the hot sauce. It pairs well with potato dumplings, mashed potatoes, or spaetzle.