Bavarian / Franconian Roll Roast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roll roast, streaky, from the neck
- 4 carrot (s)
- 3 onion (s)
- 1 piece (s) celeriac
- 1 liter beef broth
- some mustard, medium hot
- salt and pepper
- thyme
- some sauce thickener or starch
- some clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Pat the roll roast - it should be room temperature - dry well and rub the mustard well. Then season the roast with plenty of salt and pepper and sprinkle with a little thyme. Let the marinade soak in for half an hour to an hour.
- Meanwhile, roughly cut the carrots, celery and onions into cubes and prepare the beef stock. Use the onion with the skin on, this makes for a darker sauce. Preheat the oven to 180 ° C top and bottom heat.
- Fry the roast in a roasting pan with hot clarified butter for a good minute on all sides. Add the vegetables on the last turn. Then deglaze the meat and vegetables with a good half to three quarters of the broth, put the lid on the roasting pan and place the roast in the oven.
- Cook the roast for about 1 hour at 180 ° C, then lower the temperature to 150 ° C and cook again for 1 hour. Pour a little broth over the roast over and over again. Then remove the lid, switch the oven to 180 ° C and leave the roast in the oven for another half an hour so that it still gets color.
- Take the roast out of the oven, place it on a board and let it rest for a good 10 minutes so that the juice is nicely distributed. Meanwhile, pour the liquid through a sieve into a saucepan and thicken it to the desired consistency with a sauce thickener or starch.
- Classic raw potato dumplings go well with it.
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