Carsten`s English Christmas Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs 30 mins |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef, from the heifer
- 2 stalks celery
- 10 small onion (s)
- 7 bay leaves
- 4 sprigs rosemary
- 6 carrot (s), colorful
- 1 vial Worcestershire sauce
- Sea salt and pepper, more colorful
- water
Print Recipe
Pin Recipe Instructions
- Wash and quarter the celery and carrots. Remove the outer skin of the onions and leave whole or cut in half, depending on the size. Put two thirds of the vegetables in a cast iron saucepan.
- Place the roast beef in one piece on the bed of vegetables and spread the remaining celery, carrots and onions next to and on top of the meat. Put the bay leaves and rosemary in the saucepan.
- Drizzle the Worcestershire sauce over the meat and vegetables. Season with salt and pepper. Fill the saucepan with hot water until the entire roast is covered. Let the roast simmer gently for 3 1/2 to 4 hours over low to medium heat with the lid closed. Turn the meat every 30 minutes and carefully stir the vegetables.
- Young potatoes and a dark sauce are excellent accompaniments to Carsten`s English Christmas roast.
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