Summary

Ingredients

• 1 ½ kg roast beef for braising
• 8 onion (s)
• 2 parsley root (s)
• 5 sticks celery
• 2 leeks
• 3 carrot (s)
• 2 bay leaves, (whole)
• 8 black peppercorns
• 1 sprig rosemary
• 400 ml meat broth, (preferably from extract)
• 0.25 liter ¼ white wine, (dry)
• a bit salt
• some ground pepper

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Instructions

1. Water the Roman pot already once. Now peel and roughly chop the onions. Clean the parsley roots, celery stalks, carrots and the leek and cut into slices or pieces as you like. Wash the rosemary and cut into 3 - 4 parts. Salt and pepper the meat and place in the soaked clay pot.
2. Spread the vegetables, bay leaves, peppercorns and rosemary all around. Pour in the broth and white wine. Close the pot and put it in the cold oven.
3. Set the temperature to 200 ° C, circulating air 180 ° C, and turn on the oven.
4. Now let the meat stew for about 1 1/2 to 2 hours.
5. Now take the meat out of the oven / pot and cut into slices. Arrange on the vegetables in the clay pot and serve.
6. Späzle or boiled potatoes can be served with it.