Swabian Sunday roast

Ingredients for 6 servings:

• 1 kg roast beef
• 2 onions
• 2 carrots
• 1 piece(s) celeriac
• Parsley
• 1 bell pepper(s)
• salt and pepper
• 5 tbsp oil
• n. B. Sauce thickener
• n. B. water
• possibly wine or
• Beer or
• broth
• possibly cream or crème fraîche

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Wash and dry the roast and rub it generously with salt and pepper on all sides. Trim the vegetables and cut them into large pieces. Heat the oil in a pan and sear the meat briskly on all sides. When all sides are seared, add the vegetables and parsley and sear them as well. (Soup vegetables will also work, even frozen ones). Deglaze with a good half liter of water (or stock, a little wine, or a little beer, depending on your taste), reduce the heat to low to medium, and simmer with the lid on for a good two hours (the liquid should be simmering gently, but not boiling). Check occasionally to see if there is still enough liquid; if not, top it up. Otherwise, ignore it. The meat needs to be left alone. Remove the roast and set aside. Remove the vegetables with a slotted spoon and place them in a sieve, straining as thoroughly as possible (the parsley, for example, will not strain). Mix the sauce well, bring to a boil, and thicken with a sauce thickener. Now season to taste and refine with cream or crème fraîche, if desired. Traditionally, soup is served first. The roast is served with spaetzle and potato salad or a green salad, followed by a cake in the afternoon (dinner is skipped, of course).