Beef Roast with Autumn Vegetables – Hearty Braising for the Cold Season
This hearty beef roast with seasonal autumn vegetables such as parsnips, carrots, and Hokkaido pumpkin is the perfect dish for chilly autumn days. The slowly braised meat becomes especially tender while the vegetables fully release their flavors in the roasting juices. With a hint of red wine and fine herbs, the roast gains its distinctive taste. Serve the roast with a homemade sauce made from the roasting juices and enjoy a comforting dish for the whole family.
Ingredients
Beef Roast with Autumn Vegetables
2
parsnips
2
carrots
1
small Hokkaido pumpkin
2
onions
2
cloves of garlic
1.5
kg
beef roast (preferably from the shoulder or rump)
3
Tablespoon(s)
olive oil
200
ml
dry red wine
2
Teaspoon(s)
sea salt
1
Teaspoon(s)
peppercorns
2
bay leaves
1
Teaspoon(s)
dried rosemary
350
ml
beef stock
Preparation
Beef Roast with Autumn Vegetables
1.
Wash, peel, and cut the vegetables into bite-sized pieces. Dice the onions and garlic. Pat the beef roast dry and sear it in a roasting pan with olive oil on all sides, then remove it.
2.
Sauté the onions, garlic, and prepared vegetables in the roasting fat. Pour in the red wine. Grind the salt, peppercorns, torn bay leaves, and rosemary in a mortar and rub the roast with the mixture. Place the roast in the vegetable broth. Bring the beef stock to a boil and pour it over the roast.
3.
In a preheated oven at 90°C (top/bottom heat), braise the roast covered for about 3 ½ hours until the core temperature reaches 75°C.
4.
Remove the roast and let it rest for 10 minutes. For the sauce, puree the roasting juices with some of the braised vegetables. Slice the roast and serve with the vegetables and sauce.
5.
Tip:
The core temperature of the roast should reach 75°C. It’s best to use a meat thermometer for this.
The core temperature of the roast should reach 75°C. It’s best to use a meat thermometer for this.
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