Time: 8 o'clock
Complexity: easily
Servings: 6 - 8

The secret to a delicious pot-roast beef roast is searing the meat and onions before baking. The crispy crust seals in all the juices, resulting in a juicier, more tender roast with a rich flavor that's perfectly complemented by the spicy sweetness of the fried onions. The meat is simmered for several hours in a covered casserole dish in the oven along with coarsely chopped vegetables: potatoes, carrots, and celery. You'll get not only a juicy roast with vegetables but also a gravy with a concentrated, rich flavor.

Ingredients:

• 1 beef shoulder (2 kg) for roasting, trimmed and tied
• 4 tablespoons coarse salt
• 6 tablespoons of vegetable oil
• 2 large onions, cut into 5cm wide wedges.
• 4 cloves garlic, finely grated
• 1 tbsp tomato paste
• 1 cup dry red wine
• 2 bay leaves
• 3 tbsp. premium flour
• 1 cup lightly salted chicken broth
• 1.5 tsp freshly ground black pepper
• 7 carrots, peeled and cut into 7cm pieces.
• 4 celery stalks, cut into 7cm pieces.
• 900 g medium red potatoes, cut into 4 pieces (small tubers – in half)
• Chopped parsley, for serving
• Chopped chives, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, red potatoes, carrot, celery, red wine, bay leaf, tomato paste

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Preparation:

Step 1
• Sprinkle the beef with 3 tablespoons of salt, rubbing it into the meat and coating it on all sides. Wrap tightly in plastic wrap and refrigerate for at least 3 hours (or up to 3 days).
Step 2
• Position a rack in the lower third of the oven and preheat the oven to 350°F (135°C).
Step 3
• Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed saucepan or cauldron over high heat. Cook the meat, turning occasionally, until browned on all sides, 10-12 minutes. Transfer to a plate.
Step 4
• Reduce heat to medium-high and heat the remaining 4 tablespoons vegetable oil in the pan. Cook the onion with the remaining 1 tablespoon salt, stirring occasionally, until golden brown but not completely softened, 6 to 8 minutes (it's okay if the onion wedges separate). Add the garlic and tomato paste and cook, stirring occasionally, until the paste turns brick red and the garlic is fragrant, about 1 minute.
Step 5
• Add the wine and bay leaf and cook, stirring occasionally and scraping the bottom of the pan, until the liquid has evaporated slightly and the alcohol smell no longer remains, about 4 minutes. Add the flour, stir to coat the onions, and cook for 1 minute. Add the broth and black pepper, and bring to a boil.
Step 6
• Add the meat and any juices to the onions. Arrange the carrots, celery, and potatoes around the beef, pressing the vegetables into the onions. Cover and place in the oven. Simmer until the meat is very tender but still holds its shape, 3 to 3.5 hours. Let the roast rest, covered, for at least 45 minutes, then serve.
Step 7
• Transfer the roast to a cutting board and trim the twine with scissors if necessary. Slice crosswise.
Step 8
• Divide the vegetables among plates and top with the sliced ​​beef. Drizzle with the sauce and sprinkle with parsley and chives.

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