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Beef roast in a Roman pot

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Ingredients for 4 servings:

  • 1 kg roast beef
  • Salt
  • pepper
  • Mustard, sweet
  • 1 large onion(s)
  • Sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the beef roast with salt and pepper, rub with mustard, and place in the Roman pot. Peel and slice the onion, then arrange it on top. Cover and cook in an unheated oven at 200°C for about 1.5-2 hours. This creates a wonderful broth. I pour the broth into a saucepan, add a little water, bring everything to a boil again, and thicken with a sauce thickener. Please remember that a Roman pot needs to be soaked in water. The bottom of my Roman pot is glazed and doesn’t need soaking; I soak the top part for 10 minutes beforehand, as described in my instructions. This was my first recipe in the Roman pot. The roast was delicious, tender, and required little preparation. Since I didn’t know how long the roast would take, I checked after 1.5 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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