Pot roast in a clay pot a la Gerti

Ingredients for 4 servings:

• 1 ½ kg roast beef for braising
• 8 onions
• 2 parsley roots
• 5 stalk(s) celeriac
• 2 stalk(s) leeks
• 3 carrots
• 2 bay leaves (whole)
• 8 black peppercorns
• 1 sprig(s) rosemary
• 400 ml meat broth (preferably from extract)
• ¼ liter white wine (dry)
• some salt
• some pepper, ground

Instructions

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

is prepared in a Roman pot and is simply hearty and delicious

Soak the earthenware pot in water for a while. Peel and roughly chop the onions. Clean the parsley roots, celery stalks, carrots, and leek and cut into slices or pieces, as desired. Wash the rosemary and cut into 3-4 pieces. Season the meat with salt and pepper and place it in the soaked earthenware pot. Scatter the vegetables, bay leaves, peppercorns, and rosemary around the pot. Pour in the broth and white wine. Close the pot and place it in a cold oven. Set the temperature to 200°C (fan oven 180°C), and turn on the oven. Let the meat simmer for about 1.5 to 2 hours. Remove the meat from the oven/pot and slice it. Arrange it on top of the vegetables in the earthenware pot and serve. Serve with spaetzle (noodles) or boiled potatoes.