Beef Roast with Vegetables

Ingredients

• 1.2 kg beef roast (shoulder)
• 2 red bell peppers
• 1 yellow bell pepper
• 1 green bell pepper
• 400 ml Vegetable broth
• 2 onions
• 2 Garlic cloves
• juice of one lemon
• 4 tbsp ajvar (jar)
• 1 tbsp honey
• 1 tbsp sharp mustard
• 2 tbsp oil
• 2 tbsp thyme leaves
• Salt
• ground black pepper

Instructions

1. 1.

   Wash the meat, pat dry, season with salt and pepper, and sear it in hot oil on all sides.

2. 2.

   Mix half of the thyme with Ajvar, honey, and mustard and spread over the roast. Pour in the broth and braise in a preheated oven at 180°C (356°F) for about 2 hours.

3. 3.

   Wash the peppers, halve them, remove seeds, and roughly cube. Peel the onions and slice into strips. Peel the garlic cloves and cut into thin slices.

4. 4.

   After one hour of roasting, add all the vegetables and season with salt and pepper.

5. 5.

   At the end of cooking, adjust the sauce with salt, lemon juice, and pepper; let the meat rest briefly, then slice it and arrange on top of the vegetables. Sprinkle with remaining thyme before serving.