Succulent roast beef from the Ultra

Ingredients for 2 servings:

• 2 carrots
• ½ celery stalk(s)
• 1 onion(s)
• 700 g roast beef
• 350 ml beef broth
• 125 ml red wine
• e.g. salt and pepper
• some cornstarch

Instructions

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

Peel the carrots and chop into large pieces. Cut half the celery stalks, trim them, and also chop them into large pieces. Peel the onion and cut into eighths. Season the roast on all sides with salt and pepper and sear in a pan. Then remove from the pan and place in the Ultra oven. Add the vegetables to the pan and sear for 5 minutes. Deglaze with the red wine. Add the vegetables and liquid to the roast in the Ultra oven and cover halfway with 250 ml of the beef stock. Cook covered in a hot oven at 180°C for 60 minutes. For the sauce, pour the liquid from the Ultra oven into a saucepan and bring to a boil. If there is too little liquid, add the remaining stock now. Season with salt and pepper and thicken with cornstarch or, alternatively, a dark sauce thickener. We served it with Kaisergemüse and potato dumplings.