Beef rump with garlic and vegetables

Ingredients for 4 servings:

• 880 g roast beef (rump)
• e.g. salt and pepper
• 3 tbsp rapeseed oil
• 2 tbsp paprika powder, sweet
• 2 tbsp tomato paste
• ¼ liter red wine
• 2 bell peppers
• 200 g celeriac
• 100 g leek
• 700 g potatoes, waxy
• 400 ml meat broth
• 2 onions, red
• 300 g cherry tomatoes
• 1 garlic bulb(s)
• 2 tbsp parsley, chopped
• possibly sauce thickener (e.g. Mondamin) if required

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

Sunday roast

Preheat the oven to 180°C fan/convection oven. Rinse the meat and pat dry with kitchen paper. Rub liberally with salt and pepper. Heat 1 tablespoon of rapeseed oil in a large roasting tin and sear the meat all over. Mix the remaining oil with the paprika and brush the meat with it. Add the tomato paste and deglaze with the red wine. Then braise uncovered in the hot oven for 45 minutes. Halve the peppers, remove the seeds, rinse them, and cut into large pieces. Peel, wash, and eighth the celery, leek, and potatoes. Peel the onion and cut them into eighths. Arrange the vegetables and potatoes around the roast, pour in the stock, and cook everything for another 30 minutes. Rinse the tomatoes. Add them along with the halved garlic and cook for another 25 minutes. Remove the meat from the roasting tin and let it rest briefly, then slice it. Finally, wash, chop, and sprinkle with the parsley and serve. If necessary, thicken the sauce with Mondamin.