|1 kg||beef round roast|
|1 l||cranberry juice|
|200 g||celery roots|
|80 ml||balsamic vinegar|
|300 ml||red wine|
|vegetable oil (for frying)|
For the cranberry sauce, add fresh cranberries to a bowl, along with some cranberry juice and sugar. Stir to combine and allow to rest in the fridge for approx. 8 hrs, or overnight.
Preheat the oven to 160°C/320°F. Peel and roughly dice celery root and shallots. Heat some vegetable oil in a roasting pan. Add beef round roast, season with salt, and sear for approx. 2 – 3 min. on each side. Add celery root and shallots and sauté briefly. Then, deglaze with balsamic vinegar, gin, and red wine. Add bay leaf, juniper berries, and the remaining cranberry juice. Transfer the roasting pan to the oven and roast for approx. 2 hrs.
Remove cranberry-juice mix from the fridge approx. 10 min. before the end of the cooking time. Transfer to a pot and allow to simmer for approx. 5 min., stirring occasionally, and remove from heat.
Remove roasting pan from the oven and allow beef roast to rest. Meanwhile, place walnuts on a baking sheet and toast for approx. 10 min. at 160°C/320°F. Remove beef roast and vegetables from the roasting pan. If desired, add some starch to the gravy to thicken. Cut beef roast into slices or chunks. Serve vegetables with beef roast on top and drizzle with gravy. Enjoy with cranberry sauce and toasted walnuts!