Summary

Ingredients

• 1 ½ kg roast beef
• 1 tablespoon mustard
• salt
• 6 thick carrot (s)
• 4 large onion (s)
• 1 celeriac, /3 it
• 250 ml broth
• 250 ml wine, red, dry
• 3 sprigs rosemary
• 4 sage leaves
• 200 ml cream
• 3 tablespoon tomato paste
• Fat, for frying

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Instructions

1. Rub the meat with salt and mustard and sear it in the roaster in hot fat all around. Take the meat out of the roaster and fry the chopped vegetables well. Then place the meat on the vegetables, add the herbs and pour in approx. 1/3 of the liquids each time. Place the roasting pan open in the oven preheated to 180 degrees, after about 30 minutes pour in some more liquid and put the lid on for the rest of the time.
2. After about 2 hours, take the meat out of the roaster, wrap it in aluminum foil and let it rest briefly.
3. Remove the herbs from the vegetables and then puree them. Add the cream and tomato paste to the vegetables. Depending on the desired consistency of the sauce, pour in the remaining wine and stock.
4. Cut the meat into slices and let it warm up in the sauce.
5. It goes well with dumplings or spaetzle and red cabbage, Brussels sprouts.