Braised Beef Roast with Shallots and Carrots

Ingredients

• 8 shallots
• 2 Garlic cloves
• 2 carrots
• 1 parsley root
• 200 g celeriac
• 1.5 kg beef roast (pre‑cooked, e.g., shovel cut)
• Salt
• ground pepper
• 3 Tbsp plant oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 100 ml port wine
• 750 ml meat broth
• 2 tbsp balsamic vinegar
• 1 bay leaf

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with top and bottom heat. Peel the shallots and garlic. Peel and cut the carrots, parsley root, and celeriac into large pieces.

2. 2.

   Wash the beef, pat dry, season with salt and pepper, and sear it on all sides in a roasting pan with 2 tbsp hot oil. Remove from the pan and sauté the shallots, garlic, and remaining vegetables in the leftover oil. Stir in the tomato paste and deglaze with red wine. Reduce, repeat with port wine, then add some broth.

3. 3.

   Add the balsamic vinegar and bay leaf, return the beef to the pan, and braise in the preheated oven for 2–2½ hours. Turn the meat occasionally and gradually pour in more broth as needed. Finish by seasoning with salt and pepper, and serve with polenta if desired.