Succulent Burgundy roast

Ingredients for 6 servings:

• 1 ½ kg beef (beef rump)
• 1.2 kg carrot(s)
• 1 m.-sized onion(s)
• 3 medium-sized garlic cloves
• 3 tbsp oil
• Salt
• pepper
• 2 tbsp tomato paste
• 375 ml wine, red (Burgundy)
• 375 ml broth, clear (instant)
• 3 sprigs of thyme (or some dried)
• 1 bay leaf
• 500 g mushrooms
• 250 g shallot(s)
• 60 g butter
• 1 bunch of parsley
• 1 tbsp sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to prepare well

Wash the meat and pat dry. Dice the onion and one carrot. Chop the garlic. Heat the oil, preferably in a roasting pan, and brown the meat until well browned. Add the carrot, onion, tomato paste (I use canned tomato paste, as it’s more concentrated), and garlic. Sauté lightly, then deglaze with red wine and broth. Add the thyme and bay leaf, bring to a boil, and place in the preheated oven. Cover and braise the meat for about 1.5 hours at 175°C (350°F) (please do not use fan-assisted oven). Slice the mushrooms, dice the shallots, and sauté in 30g of hot butter. Season with salt and pepper and deglaze with 150ml of water. Fifteen minutes before the end of the cooking time, add the meat to the oven and let it simmer. Halve the remaining carrots lengthwise and cut diagonally into pieces (I also sliced ​​them). Sauté the carrots in the remaining 30g of butter. Season with salt, pepper, and sugar. At the end of the cooking time, stir in the finely chopped parsley. After 1.5 hours, remove the roast from the oven and keep warm. It can rest. Stir 1-2 tablespoons of the gravy thickener into the stock and bring the sauce to a boil briefly, then season to taste. Carve the meat and arrange on a platter with the carrot and mushroom sauce. Thyme sprigs look lovely as a garnish. If you like, you can surround the roast with the carrots. Boiled potatoes go very well with this. Carrots don’t have to be served with the vegetables, but they taste particularly delicious. Therefore, pay attention to the quantities of carrots and the bunch of parsley when shopping.