Summary

Ingredients

• 1 kg roast beef
• 500 ml red wine, dry
• 3 onion (s)
• 1 bay leaf
• 3 sprigs thyme
• 1 sprig rosemary
• 1 tablespoon pepper (grains)
• 1 teaspoon allspice (grains)
• 200 g carrot (s)
• 3 stalks celery
• salt
• pepper
• 1 tablespoon olive oil

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Instructions

1. Wash the roast beef in cold water, put it in a bowl and pour the red wine over it. Peel and quarter 1 onion, add the bay leaf, thyme sprig, rosemary sprig, pepper and allspice grains to the meat. Cover the roast in the refrigerator for 1 day, turning it several times in between if possible.
2. On the following day, water the römertopf well.
3. In the meantime, peel the two remaining onions and cut into wedges. Peel, clean and dice the carrots. Wash, clean and cut the celery into pieces.
4. Remove the roast beef from the marinade, but set the marinade aside. Pat the roast dry with kitchen paper. Rub salt and pepper all around. Heat the oil in the pan and fry the roast on all sides.
5. Now take the Roman pot out of the water and place the roast in it. Add onions, celery and carrots. Pass the marinade through a fine sieve and add it. Cover the pot and place it in the cold oven. Stew the roast at 175 ° C (fan oven 150 ° C; gas mark 2) for about 3 hours.
6. Take the roast out of the pot and keep it warm. Puree the liquid and vegetables together, season with salt and pepper and serve for frying
7. Potatoes or dumplings are perfect as a side dish.
8. Better to stew the roast a little longer than too short. You can also reduce the temperature to 160 ° C (convection 130 ° C; gas level 1-2) and thus extend the cooking time to 4 hours.