Beef Roast with Red Wine Sauce

Ingredients

• 1.2 kg beef roast
• 1 Carrot
• 1 stalk Celery
• 1 onion
• 3 Garlic cloves
• 1 bunch Basil
• 2 sprigs Rosemary
• 4 tomatoes
• 2 tbsp butter
• 2 tbsp olive oil
• 500 ml red wine
• 125 ml meat broth
• 2 whole cloves
• 1 cinnamon stick
• 1 bay leaf
• 2 tsp Honey
• 2 tsp cornstarch
• 1.2 kg starchy potatoes
• Salt
• 200 ml hot milk
• 4 tbsp butter
• nutmeg
• black pepper (freshly ground)
• 1 kg Carrots
• 2 tbsp butter
• Salt

Instructions

1. 1.

   Wash the meat, pat dry, salt and pepper it. Peel, wash and finely dice the carrots. Peel, wash and finely dice the celery. Peel and finely dice the onions and garlic. Finely chop basil leaves and rosemary needles. Wash and dice the tomatoes. Heat butter and oil in a large roasting pan, sear the meat all over, remove it, then sauté the vegetables in the oil. Add the tomatoes, wine and broth. Add cloves, cinnamon and bay leaf, season with salt and pepper, and place the roast on top. Simmer at very low heat covered for 3 hours.

2. 2.

   Peel, wash and roughly cube the potatoes. Cook them in salted water covered for about 20 minutes.

3. 3.

   Remove the roast after 3 hours and keep it warm in a 100°C oven.

4. 4.

   Peel the carrots, cut into long sticks, and sauté them in hot butter in a wide pot until lightly browned. Add one cup of water, season with salt, cover and cook for about 10 minutes over low to medium heat.

5. 5.

   Strain the sauce through a fine sieve, reduce slightly, season, taste with honey, and if desired thicken with a little cornstarch mixed in water.

6. 6.

   Drain the cooked potatoes and let them steam dry.

7. 7.

   Mash the potatoes, pour in the milk, stir in butter, and season with salt, pepper and nutmeg.

8. 8.

   Slice the roast into rounds, arrange on top of the mashed potatoes with the sauce.

9. 9.

   Add the carrots and garnish with herbs before serving.