Layer pot with roulade meat

Name: Layer pot with roulade meat
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 Beef roulades (approx. 800 g); 2 large onions; 400 g Carrots; 500 g beetroot; 800 g Potatoes; 2 Bay leaves; 2 TEASPOONS dried oregano; 200 g Breakfast bacon (Bacon); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth; 300 ml dry red wine; 7-10 Tbsp fresh oregano; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

4 Beef roulades (approx. 800 g)
2 large onions
400 g Carrots
500 g beetroot
800 g Potatoes
2 Bay leaves
2 TEASPOONS dried oregano
200 g Breakfast bacon (Bacon)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth
300 ml dry red wine
7-10 Tbsp fresh oregano
7-10 Tbsp Aluminium foil

Directions

1
Dab roulade meat dry and cut in half crosswise. Peel onions and cut into rings. Peel carrots, beetroot and potatoes, wash briefly and cut or slice thinly. Crumble the bay leaf finely and mix with the dried oregano.
2
Layer the prepared ingredients with the bacon slices in a large casserole dish or casserole dish. Season each layer of vegetables, potatoes and meat with salt, pepper and the oregano mixture. Finish with slices of bacon.
3
Boil 300 ml of water and dissolve the stock in it. Pour in red wine and stock (the mould or pot should be about half filled with liquid). Close casserole dish with aluminium foil or pot with lid.
4
Braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 2 hours. Remove aluminium foil or lid 10 minutes before the end of the cooking time and cook until open. Garnish with fresh oregano.