For beef roasts you can use different parts of beef meat such as the classic beef stew roast, boiled beef or roast beef. Since beef roasts are named differently depending on the country of origin, we have listed the recipes together here. In this category you can find Svickova from the Czech Republic, Hotpot from England, Böfflamot from Bavaria or Brasato alla milanese from Italy. Beef roast is stewed classically in the casserole or Roman pot with little liquid in the own juice. You can marinate beef roast before stewing in red wine and vinegar to obtain the classic sour roast. Roast beef can also be wrapped in salt dough and prepared in the oven.