Summary

Ingredients

• 1.2 roast beef
• 0.5 ½ bunch soup greens, (leek, carrots, celery, parsley)
• 2 tablespoon tomato paste
• 1 large onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 125 ml red wine, more if necessary
• 250 ml beef stock
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Wash the bunch of soup greens with leeks, carrots, celery etc. and cut into small pieces. The parsley, which is usually there, clean and cut into small pieces, but set aside.
2. Wash the piece of meat, pat dry and fry all over in the hot olive oil in the pan. Salt and pepper. Braise the onions in the hot frying fat. Also steam the soup greens briefly. Roast some tomato paste as desired. Deglaze with red wine and the beef stock. First put the vegetables and the liquid in the crockpot, then place the piece of meat on top. Close the pot and let it stew on HIGH for 1 1/2 hours, then switch it down and stew on LOW again for 5 hours, then set it to HIGH again for the last hour. Then add fresh herbs such as parsley in the last hour. After the cooking time, take the meat out of the crockpot and cut into roast slices. Puree the vegetables in the liquid and season with salt, pepper, paprika, red wine etc. if necessary.
3. We also had fresh egg-button spaetzle and lettuce.