Stuffed pot roast beef

Ingredients for 6 servings:

• 1 ½ kg roast beef
• 1 bunch of soup vegetables
• 2 onions
• 12 sage leaves
• 1 bunch of parsley
• 3 bay leaves
• 2 rosemary sprigs
• 2 sprigs of thyme
• 12 slice(s) bacon, streaky
• 6 slice(s) Gouda, young
• 6 slices of farmhouse bread
• 3 tbsp extra virgin olive oil
• 1 bottle of dry red wine, e.g. Rioja
• 3 tsp, heaped Dijon mustard, hot and grainy
• 1 n. B. salt and pepper
• Nutmeg, freshly grated
• Cayenne pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Make 4-5 deep cuts lengthwise in the roast. Season the cuts with salt, pepper, nutmeg, and cayenne pepper. Then spread with mustard. It is recommended to cut the bread to the size of the cuts. Fold the cheese around both sides of the bread and wrap the whole thing with bacon. Place a prepared piece of bread into each of these cuts. Then add the fresh herbs. Wrap the roast with kitchen string or twine to prevent any excess. Season the outside and sear in hot oil. Trim and chop the vegetables and onion, and sauté them. Add about 250 ml of red wine and the bay leaves. If the crust has been removed, the crust can be added to the stock. I always place two slices of bread wrapped in cheese and bacon on top of the roast. I serve one slice as a side dish and puree the other into the sauce. Braise the roast for approximately 2 to 2.5 hours, adding a little warm water and a splash of red wine at intervals. After this time, remove the meat from the pot, remove the twine, and let the roast rest for 10 minutes. In the meantime, strain the sauce through a sieve and season to taste. Remove the bay leaves. Cut the meat crosswise so the stuffing is visible. Serve with rice and a mixed salad. If desired, you can also serve green beans.