My classic roast beef without alcohol

Ingredients for 6 servings:

• 1.6 kg roast beef
• 1 large carrot(s)
• 1 piece(s) celery, approx. 200 g
• 2 m.-sized onion(s)
• 1 liter beef stock
• Spice mix for meat
• herbal salt
• chili flakes
• Pepper, mixed, freshly ground
• 1 dash of cream
• Clarified butter for frying
• possibly flour butter (Beurre manié) to thicken or cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours

Sear the roast unseasoned on all sides in a roasting pan with clarified butter. Remove from the roasting pan and place on a large cutting board (meat platter or large plate). Only now season the meat as desired. Add the cleaned and finely chopped vegetables to the roasting pan with any remaining juices and roast slowly until browned, stirring frequently. Place the meat on top of the vegetables, deglaze with beef stock, and braise with the lid on over low heat for about 2 hours. I turn the meat about every 30 minutes. Remove the meat, place it back on a surface, let it rest, and uncover it. Strain the stock, pour it into a large pot, stir in a dash of cream, simmer uncovered or reduce until reduced, and season. I usually season with freshly ground pepper and a little chili flakes. To thicken it, I use beurre manié or mixed cornstarch. Slice the cooled meat and add it to the sauce. I usually prepare this the night before. Once cooled, place it in the refrigerator overnight or leave it on the balcony at about 5 degrees Celsius (41 degrees Fahrenheit). Then, on the day of eating, slowly warm it up. Today we had duchess croquettes and Brussels sprouts as side dishes.