Roast beef with dark beer sauce

Ingredients for 4 servings:

• 1 kg roast beef
• 1 bunch of soup vegetables
• ¼ celery root
• 1 carrot(s)
• 1 leek(s)
• 1 large onion(s)
• 2 garlic cloves
• 150 ml beef stock
• 3 beef soup bones
• 500 ml beer, dark
• 200 ml water
• 4 tbsp paprika powder, sweet
• 2 tbsp chili powder
• 3 tbsp tomato paste
• 2 tbsp mustard
• 2 tbsp cornstarch
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the soup bones into smaller pieces and brown them on a baking sheet at 250 degrees Celsius (convection oven) for about 15 minutes. To prepare, wash the soup vegetables and chop them roughly into cubes without peeling them. Press in a garlic clove, then eighth the onion and add them as well. Peel the celery, carrot, leek, and the remaining garlic clove, cut them into 1 cm cubes, and set aside separately. Mix the mustard with chili powder and paprika and rub it into the roast. Heat the oil in a pan and sear the roast on all sides. Then add the peeled and diced vegetables and cook briefly. Season well with salt. Deglaze with 200 ml of beer and add the water; the roast should be about 40% covered. Bring to a boil, then simmer covered on low heat for 1.5 hours. Turn over after 45 minutes. Place the browned bones, including any liquid, in a second pot and fry over high heat together with the tomato paste. When the mixture begins to brown slightly on the bottom, deglaze with 100 ml of beer. Wait until the beer has reduced and begins to settle on the bottom again, then pour in the remaining beer and beef stock. Add the vegetables, bring to a boil, and simmer on low heat, stirring occasionally. About 10 minutes before the roast is ready, finely sieve and set aside. When it has cooled, return it to the pot and stir in the cornstarch. Then bring to a slow boil. After the specified time, remove the roast and keep warm. Purée the liquid in the roasting pan. When the gravy in the other pot is simmering and thickening, gradually spoon the puréed liquid into the saucepan until the desired consistency is reached. Season to taste with salt, pepper, and more beef stock, if desired. Carve the roast and serve with gravy and a side dish of your choice. I make soup with the leftovers in the roasting pan the next day.