Summary

Ingredients

• g 1,500 roast beef, up to 2000
• 1 tablespoon olive oil
• 4 large carrot (s), sliced
• 2 onion (s), roughly chopped
• 3 stalks celery, sliced, alternatively celeriac, finely diced
• 1 garlic clove (s), cut into pieces
• 125 ml red wine
• 250 ml beef stock, happy to make it yourself
• salt and pepper
• Paprika powder
• Sauce thickener, dark

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Instructions

1. Fry the meat all over in hot olive oil. Put the vegetable pieces in the crockpot and place the roast on top. Pour in the wine and the heated stock. Close the pot and cook for one hour on high, then for a further 6 to 8 hours on the lowest setting (low, but not warming level! - then better choose medium), or alternatively switch to automatic.
2. Remove the meat and vegetables, arrange them on a plate and keep them warm in the oven at 100 degrees bottom heat. Pass the sauce through a sieve in a saucepan and bind with a little sauce thickener. If you like, you can also puree the sauce. Season the sauce vigorously and serve with the dish.