Beef Roast with Sauce

Ingredients

• 2 onions
• 2 carrots
• 150 g celery root
• 1.2 kg beef roast (shoulder or shank)
• Salt
• pepper (ground)
• 4 tbsp rapeseed oil
• 250 ml meat broth
• 1 tbsp Tomato Paste
• 500 ml red wine
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns

Instructions

1. 1.

   Peel onions, carrots and celery root and cut into equal cubes (~1 cm).

2. 2.

   Wash the meat, pat dry and season with salt and pepper. Heat 2 tbsp oil in a pan. Brown the meat for 5–8 minutes over high heat. Remove from the pan and set aside on a plate. Deglaze the pan with the meat broth and let it reduce. Set aside.

3. 3.

   Heat 2 tbsp oil in a roasting dish. Add the vegetables and brown them for 5–8 minutes over high heat. Stir in tomato paste, toast briefly, then deglaze with the broth from the pan. Return the meat to the dish and pour in the red wine.

4. 4.

   Place the dish in a preheated oven at 160 °C (convection 140 °C; gas: level 2) and braise for about 2½ hours. Turn the meat every 30 minutes and add water as needed.

5. 5.

   After about 2 hours, add the bay leaf, juniper berries and peppercorns to the sauce.

6. 6.

   Finally remove the dish from the oven, lift the meat out of the sauce and let it rest wrapped in foil. Strain the sauce through a fine sieve into a small pot. Season with salt and pepper. Unwrap the meat and slice the roast.

7. 7.

   Serve the sliced roast drizzled with the sauce on plates.