Viennese roast beef with onions

Ingredients for 4 servings:

• 1 ½ kg roast beef (roast beef), in one piece
• 200 g onion(s), red
• 200 g fried onions
• 500 ml beef broth
• 1 tbsp flour
• 4 tbsp vegetable oil
• Mustard, spicy
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

steamed in the slow cooker and crock pot, also to be made on the stove

A well-marbled piece of roast beef with around 1400-1500g of meat is enough for 4 hearty eaters. It will lose some volume while cooking in the Crock Pot. Cut the meat across the grain into slices about 1cm thick. Season generously with salt and pepper and brush one side with the mustard. Massage in well. Brown the meat in a pan (mustard side first) with about 1 tbsp of oil, then transfer to the cold Crock Pot. Slice the onion into rings and add to the pan with the remaining oil, fry briefly. Dust with flour and deglaze with the soup to loosen the browned meat. Pour over the meat in the Crock Pot. All of the meat should be covered with onions. Sprinkle a handful of the fried onions over the meat and save the rest for later. Cook on HIGH for 3 hours. If you like, you can thicken the juices at the end with a little cornstarch. Serve with the sauce sprinkled with fried onions. Serve with dumplings, spaetzle, rice, fried potatoes—and always a few green vegetables such as Brussels sprouts, snow peas, and a green salad.