The perfect pot roast - made easy
by Tavolino
A classic, tender pot roast, braised in the oven. Searing the meat and combining red wine with beef broth creates a rich, aromatic sauce.
Ingredients
- Beef roast 1.5 kg
- Garlic 3 clove(s)
- Onions 2 piece(s)
- Red wine, dry 0.13 l
- Beef broth 0.25 l
- Salt to taste
- Pepper to taste
- Mustard as needed
- Oil 2 tbsp
Preparation
- 1
Season the 1.5 kg beef roast all over with salt and pepper.
- 2
Rub the meat generously with mustard.
- 3
Heat 2 tbsp of oil in a roasting pot and sear the roast well on all sides.
- 4
Deglaze with 0.13 l of red wine and let the liquid reduce slightly.
- 5
Add the 3 chopped garlic cloves and 2 chopped onions to the meat and sauté briefly until lightly browned.
- 6
Pour in 0.25 l of beef broth.
- 7
Cover the pot and braise the roast in the oven at 180 °C (top/bottom heat).
- 8
Check occasionally during the cooking time and add a little water if necessary.
- 9
Remove the roast from the pot. Season the sauce with salt, pepper, and mustard to taste, and thicken if desired.