Mayor's piece from the Römertopf

Ingredients for 2 servings:

• 750 g beef (cut from the leg of beef)
• Salt
• pepper
• some soup vegetables, cleaned and chopped
• 2 sprigs rosemary
• 3 sprigs of thyme
• ⅛ liter red wine, dry
• ¼ liter beef stock
• low fat
• a little cornstarch or locust bean gum, mixed with a little water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Soak the Römertopf in water for 10 minutes. Season the meat all over and sear it on all sides in the frying fat. Place it in the Römertopf, arrange the soup vegetables around it, add the rosemary and thyme sprigs, and pour in the red wine and stock. Close the Römertopf and place it in a cold oven preheated to 180°C (top/bottom heat). After 2 hours, remove the roast from the pot and let it rest. Pour the cooking liquid through a sieve into a saucepan, top up with water to the desired amount if necessary, and thicken with the thickener until smooth. Slice the meat and heat it in the sauce.