Roast beef on a bed of vegetables

Ingredients for 8 servings:

• 2 kg roast beef, e.g. from the underside
• 1 tbsp clarified butter
• 3 large onions
• 4 large carrots
• ¼ celeriac
• 3 cloves garlic
• ½ stalk(s) leek
• 8 sprigs of parsley
• 2 tbsp Dijon mustard
• 500 ml grape juice, red
• 500 ml beef broth or bone broth
• Salt and pepper, black

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 45 minutes

simple and delicious, suitable for Paleo

Peel or trim the onions, carrots, celery and leek and cut into small cubes. Preheat the oven to 200°C (top and bottom heat). Heat the clarified butter in a roasting tin and fry the vegetables until well browned. This provides the roasted aromas, as the roast itself is not seared. While the vegetables are roasting, season the roast well with salt and pepper and spread a thin layer of mustard. Wash and roughly chop the parsley. When the vegetables are browned, add the parsley, pour in the juices and stock and place the meat in the roasting tin. Bring to the boil briefly, cover and place in the oven. After 1.5 hours, turn the roast, cover again and reduce the heat to 180°C. Return to the oven for a further 1.5 hours. Remove the roast and let it rest for about 10 minutes, e.g. B. in the lid of the roasting pan. Puree the sauce and, if necessary, season with salt, pepper, and/or mustard. Heat the sauce again on the stovetop until it’s really hot. Slice the meat against the grain, place it in the sauce, and either serve immediately or keep it warm in the oven until the side dishes are ready. We serve it with boiled potatoes, as this produces a lot of sauce and is a great way to soak it all up. For vegetables, I usually serve steamed carrot slices. Note: As always, the better the raw material, the better the result; I always tend to go for organic or at least grass-fed meat products. However, you can also use a cheaper cut of roast meat, e.g., from the underside, as the longer cooking time makes it just as tender as a slightly more expensive cut from the topside or the brisket. Fake fillet is also an option. Of course, you can also use red wine instead of grape juice and vary the vegetables, but we like it best in the combination described here. The sauce doesn’t need to be thickened, as it already gets the right consistency by pureeing.