Roast beef with tomatoes and mushrooms

Ingredients for 4 servings:

• 1 kg roast beef
• 3 tbsp oil
• 5 tomatoes
• 2 onions
• 1 bunch of parsley
• 300 g mushrooms
• 300 ml red wine
• 200 g crème fraîche
• 2 tsp cornstarch
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

a recipe for the Roman pot

Soak the Roman pot, including the lid, in water for about 30 minutes to ensure it is completely covered. Then drain the water. Mix a little salt and pepper with oil, brush the roast with it, and place it in the pot. Clean and eighth the tomatoes. Peel and dice the onions. Clean and halve the mushrooms, and chop the parsley. Arrange everything around the roast. Season the vegetables with salt and pepper and pour in the wine. Put the lid on. Place the pot in a cold oven. Cook at 230°C (top/bottom heat, fan oven: 210°C) for about 70 minutes. Remove the roast, wrap it in aluminum foil, and let it rest. Mix the crème fraîche with the starch and stir it into the meat juices, then bring to a boil briefly. Season the vegetables again with salt and pepper, if necessary. Carve the meat and serve on top of the vegetables. Serve with boiled potatoes or mashed potatoes.