Swabian Sunday Roast
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg roast beef
- 2 onions)
- 2 carrot (s)
- 1 piece (s) celeriac
- parsley
- 1 bell pepper (s)
- salt and pepper
- 5 tablespoon oil
- Sauce thickener
- water
- possibly wine or
- Beer or
- broth
- possibly cream or creme fraiche
Print Recipe
Pin Recipe Instructions
- Wash and dry the roast and rub vigorously with salt and pepper on all sides. Clean the vegetables and cut them into large pieces.
- Heat the oil in a saucepan and fry the meat vigorously on each side. When all sides are seared, add the vegetables and parsley and fry as well. (Soup vegetables are also possible, including frozen food).
- Deglaze with about half a liter of water (depending on your taste, mix in broth, a part of wine or a little beer), turn down to low to medium heat and simmer for a good two hours with the lid closed (the liquid should boil very gently, but not boil) . Check from time to time whether there is still enough liquid, otherwise top up. Otherwise: ignore. The flesh wants its rest.
- Remove the roast and set it aside. Lift out the vegetables with a slotted spoon and place in a sieve, straining as much as possible (e.g. the parsley cannot be strained). Mix the sauce well, bring to the boil and bind with a sauce thickener. Now season to taste and refine with whipped cream or crème fraiche as desired.
- Traditionally there is a soup beforehand. For roasting there is spaetzle and potato salad or green salad and then, in the afternoon, a cake (dinner is canceled, of course).
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