Beef Roast in a Roman Pot
Prep: 20min
|
Servings: 4
|
Cook: 2h
A beef roast cooked in a Roman pot using fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g beef roast
- Herb salt
- ground pepper
- 2 tbsp mustard
- 2 tbsp Tomato paste
- 50 g herb butter
- 3 lemon slices
- 1 tsp porcini mushroom (or yeast broth)
- 200 g frozen soup vegetables
- 125 ml red wine
- 400 ml beef stock
Instructions
-
1.
Season the roast with herb salt and pepper. Brush with mustard and tomato paste.
-
2.
Add herb butter, lemon slices, porcini mushroom broth, soup vegetables, red wine, and stock to the pre‑wetted Roman pot.
-
3.
Bake in a preheated oven (electric: 180 °C, gas: level 2–3) covered for 2 hours.
-
4.
Strain the sauce through a sieve, thicken if desired, season, and serve with the roast.
