Homemade pot roast and gravy
Difficulty
Medium 👍Ingredients
| 1 kg | beef chuck (boneless) |
| ½ | celery root |
| 2 | carrots |
| 2 | onions |
| 2 cloves | garlic |
| 2 tsp | tomato paste |
| 500 ml | beef stock |
| 500 ml | red wine |
| 1 tsp | starch |
| 2 tsp | water |
| 1½ tbsp | butter |
| salt | |
| pepper | |
| oil for frying |
Utensils
- oven
- sieve
- pot
- cutting board
- knife
- roasting pan
- small bowl
Nutrition per serving
697
55g
40g
7g
Step 1/3
- ½ celery root
- 2 carrots
- 2 onions
- 2 cloves garlic
- 1 kg beef chuck
- 2 tsp tomato paste
- 500 ml beef stock
- 500 ml red wine
- salt
- oil for frying
- oven
- cutting board
- knife
- roasting pan
Preheat oven to 180°C/350°F. Peel and dice celery root. Roughly chop carrots, onions, and garlic. Heat oil in a roasting pan over medium-high heat and brown beef chuck on both sides. Season with salt. Add onions, garlic, carrot, and celery root and sauté for approx. 5 min. Add tomato paste and stir to combine. Add beef stock and red wine.
Step 2/3
- 1 tsp starch
- 2 tsp water
- 1½ tbsp butter
- salt
- pepper
- sieve
- pot
- small bowl
Roast in the preheated oven at 180°C/350°F for approx. 3 – 5 hrs. Remove the meat from the oven and strain sauce into a pot. Bring to a simmer and season with salt and pepper. Mix together starch and water, and add to the pot. Let cook and thicken for approx. 3 – 5 min. and add cold butter. Spoon gravy over meat and enjoy!
How to Make It
Peel and dice celery root. Chop carrot, onion, and garlic. Heat oil in a roasting pan. Add meat and fry at medium to high heat. Add onions, garlic, carrot, and celery root and sauté for approx. 5 min. Add tomato paste and stir. Deglaze with beef stock and red wine. Roast in the oven at 180°C/350°F for 3 – 5 hrs. Add more beef stock if needed after 2 – 4 hrs. Strain sauce into a saucepan and bring it to a simmer. Season with salt and pepper. Make a slurry with starch and water, and add to sauce. Thicken for approx. 3 – 5 min. and add cold butter. Serve with roasted meat. Enjoy!
in Berlin