Beef Pot Roast

5 from 6 votes
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 50 kcal


  • 1 kilogram Roast beef
  • 2 Garlic cloves
  • 1 Onion
  • 2 Carrots
  • 1 Parsley root
  • 200 g Celeriac fresh
  • 1 tablespoon Tomato paste
  • 400 ml Red wine
  • 250 ml Broth
  • 2 tablespoon Fig balsamic vinegar
  • 10 Sage leaves


  • Wash the meat, pat dry, season with salt and pepper and fry on all sides in a roasting dish with hot fat.
  • Peel the onion and garlic into small cubes.
  • Peel the parsley root, carrots and celery and cut into small pieces.
  • Remove the meat from the roaster, add the onion and garlic in the frying pan.
  • Add parsley root, carrots and celery and roast everything for about 4 minutes.
  • Stir in the tomato paste and roast it, gradually deglaze with 200ml red wine and let it evaporate a little.
  • Now add the rest of the red wine, 100ml stock and the fig balsamic vinegar and leave in the 170 c. warm oven. Always turn the roast over.
  • Rinse off the sage leaves, set some aside for garnish, add to the roast with the rest of the broth and continue to simmer for about 15 minutes.
  • Take the roast out of the oven, pour off the stock through a sieve and let it boil down a little, season with salt and pepper.
  • Cut the meat into slices, arrange on a plate with the sauce and the sage leaves.
  • We ate bread dumplings and red cabbage with it. Bon appetit; 🙂
  • Bread dumplings with chanterelles from my cookbook chanterelle bread dumplings


Serving: 100gCalories: 50kcalCarbohydrates: 2gProtein: 2.2gFat: 0.7g
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Written by John Myers

Professional Chef with 25 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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