Burgundy roast

Ingredients for 8 servings:

• 2 ½ kg roast beef
• 1 bunch of soup vegetables
• 2 onions
• 4 tbsp oil
• ½ liter red wine (Burgundy)
• Juniper berry(s)
• 7 cloves
• 1 tsp rosemary, dried
• Salt and pepper, black
• 250 ml broth (strong broth)
• allspice berries
• 7 bay leaves
• Paprika powder, hot

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 11 hours

Marinate the meat with the red wine and the spice seeds/leaves in a covered bowl overnight. Rub the roast with salt, paprika, and pepper. Heat the oil in a large pan/pot and sear the meat with 1 onion (cut into small rings). After a few minutes, transfer everything (including the second onion and the finely chopped vegetables) to a roasting bag (possibly with a little of the marinade, but only a little) and braise in the oven at approximately 175°C for a good 2 hours. Wrap the roast in aluminum foil and keep warm in the oven. Add the cooked ingredients and the meat juices to a pot with the stock and rub the vegetables through a sieve until a creamy sauce forms. Season the sauce with freshly ground black pepper and salt. Slice the roast meat and serve with bread dumplings, red cabbage, and a green salad.