Summary

Ingredients

• 1 kg roast beef
• 500 g beans, reen
• 500 g potato (s)
• 1 onion (s), diced
• 2 cloves garlic, chopped
• 1 tablespoon savory
• 1 pinch (s) salt and pepper

For the marinade:

• 100 ml olive oil
• 2 onion (s), diced
• 2 cloves garlic, chopped
• 2 bay leaves
• 1 sprig rosemary
• 3 juniper berries, pressed on
• 1 pinch (s) salt and pepper

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Instructions

1. Wash the beef and pat dry. Now season with salt and pepper.
2. Put the marinade consisting of olive oil, diced onions, chopped garlic, pressed juniper berries, bay leaves and rosemary in a plastic bag and add the meat. Let it marinate overnight.
3. The next day, water the Römertopf according to the instructions.
4. In the meantime, clean the beans and cut the peeled potatoes into wedges.
5. Now fill the bottom of the Roman pot with the beans and potatoes. Add the diced onion and chopped garlic. Season everything with the savory, salt and pepper. Next, sear the meat on all sides in a pan and then place it on the potato-bean bed. Now close the Römertopf and place in the cold oven. Cook at 180 degrees (top / bottom heat) for about 2 hours. Slice the meat and serve.