John Myers
Ingredients for 6 servings:
- 1,500 g roast beef, up to 2,000 g
- 1 tbsp olive oil
- 4 large carrots, sliced
- 2 onions, coarsely chopped
- 3 stalks celery, sliced, alternatively celeriac, finely diced
- 1 m.-sized garlic clove(s), chopped
- 125 ml red wine
- 250 ml beef stock, preferably homemade
- salt and pepper
- Paprika powder
- Sauce thickener, dark
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 9 hours; Total time approx. 9 hours 20 minutes
a recipe for the crockpot (slow cooker)
Brown the meat all over in hot olive oil. Add the vegetables to the crockpot and place the roast on top. Pour in the wine and heated stock. Cover the pot and cook on “high” for one hour, then for another 6 to 8 hours on the lowest setting (“low,” but not the keep-warm setting! – it’s better to choose medium in this case), or alternatively, set it to automatic. Remove the meat and vegetables, arrange them on a platter, and keep them warm in the oven at 100°C (210°F) bottom heat. Strain the sauce into a saucepan and thicken with a little sauce thickener. If you like, you can also puree the sauce. Season the sauce to taste and serve with the dish.
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