Beef Roast with Beer Sauce and Carrots

Ingredients

• 300 g carrots
• 1 vegetable onion
• 1 Garlic clove
• 800 g roast beef (pre‑cooked)
• Salt
• pepper (ground)
• 30 g clarified butter
• 1 tsp tomato paste
• 1 tsp yellow mustard seeds
• 250 ml light beer (or alcohol‑free alternative) or equivalent amount of stock
• 300 ml beef stock
• 2 Bay leaves
• 2 allspice berries
• 200 g fresh mushrooms

Instructions

1. 1.

   Preheat the oven to 150 °C (Oven + fan). Peel the carrots, onion and garlic; slice the carrots and dice the onion and garlic. Wash the meat, pat dry, season with salt and pepper, and sear it all over in a roasting pan with hot clarified butter.

2. 2.

   Remove the meat and sauté the carrots, onion and garlic briefly in the drippings. Add the tomato paste and mustard seeds, let them brown slightly, then deglaze with beer. Pour in the stock, add the spices and the meat back to the pan, season again, and bake in the preheated oven for about 45 minutes.

3. 3.

   Meanwhile clean the mushrooms, slice them and fry in a hot skillet with oil. Ten minutes before the roast is finished, add the mushrooms to the pan. Take the finished roast out, let it rest briefly, reduce the sauce or thicken it with a little flour‑butter (equal parts flour and butter mixed together). Return the roast to the sauce, taste and serve.