Roast beef with caramelized vegetables and potatoes au gratin

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Clean and wash two carrots. Peel and halve the vegetable onion. Wash the meat, rub it with salt and pepper and put it on a fat pan. Add the cleaned carrots, vegetable onion and peppercorns and bake in a preheated oven (electric cooker: 200 °C / gas: level 3) for about 3 hours. After 1 hour of frying time, deglaze the meat with 3/4 litre of water and cover the roast after another hour. In the meantime, peel onions and halve them depending on size.

2. 2

   Wash the potatoes and cook them in boiling salted water for about 20 minutes, rinse with cold water and remove the skin. Halve the potatoes. Clean, wash and peel the rest of the carrots and cook in boiling salted water for about 15 minutes. Finely dice bacon, grate cheese. Mix crème fraîche, bacon, salt and pepper. Put halved potatoes on a baking tray covered with baking paper, spread crème fraîche on the potato halves and sprinkle with the cheese. Drain the carrots well on kitchen paper. Melt the sugar in a pan and add 1/4 litre of water. Add onions and simmer for about 10 minutes. Add carrots and simmer for another 5 minutes. Remove roast from the oven, put potatoes in the oven and bake for 12-15 minutes.

3. 3

   Put halved potatoes on a baking tray covered with baking paper, spread crème fraîche on the potato halves and sprinkle with the cheese. Drain the carrots well on kitchen paper. Melt the sugar in a pan and add 1/4 litre of water. Add onions and simmer for about 10 minutes. Add carrots and simmer for another 5 minutes. Remove roast from the oven, put potatoes in the oven and bake for 12-15 minutes. Cover the roast and let it rest for about 10 minutes. Pour the stock through a sieve into a pot and let it simmer for 10 minutes. Remove meat from the bone and cut into slices. Pour the roast stock over the meat and arrange the caramelized vegetables on a plate and serve garnished with parsley as desired. Add the potatoes and the rest of the gravy separately

4. 4

   Cover the roast and let it rest for about 10 minutes. Pour the stock through a sieve into a pot and let it simmer for 10 minutes. Remove meat from the bone and cut into slices. Pour the roast stock over the meat and arrange the caramelized vegetables on a plate and serve garnished with parsley as desired. Add the potatoes and the rest of the gravy separately

Nutrition Facts

KCAL
1030 kcal

CARBS
43 g

FATS
60 g

PROTEINS
64 g