Summary

Ingredients

• g 1,000 roast beef (Beiried)
• 1 teaspoon salt
• 1 teaspoon, leveled pepper
• 1 tablespoon, leveled mustard
• 1 tablespoon oil
• 2 beet (s), yellow
• 2 carrot (s)
• 4 onion (s)
• 100 ml red wine
• 200 ml bouillon

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Instructions

1. Preheat oven to 180°C (350°F).
2. Wash and dry the beets.
3. Season the roast beef with salt and pepper on all sides. Coat all sides with mustard.
4. Heat the oil in a large oven-safe pan over medium-high heat. Fry the roast beef until browned on all sides, then remove and set aside.
5. Clean the beets, carrots, and onions. Roughly chop them and sauté in the same pan until they begin to soften.
6. Pour in the red wine and bouillon. Return the roast beef to the pan.
7. Cover and braise in the preheated oven at 180°C (350°F) for 1 hour.
8. Remove the roast beef and strain the braising liquid to make sauce.
9. Slice the roast beef and serve with the sauce.