Roast beef in a Roman pot

Roast beef in a Roman pot

For beef roasts in the Römertopf, first fill the lid of the Römertopf with cold water. Let it stand for 10 minutes. Pour off the water. Rub the roast beef stew all around with mustard. Season with pepper, salt and paprika powder. Soups Clean vegetables and onion, dice roughly and fill into the Roman casserole. Put meat on top. Do not add any liquid. The beef roast in the Römertopf stews in its own juice and becomes tender. Put the lid on. Put it on the second rail from below into the cold oven. Set the temperature to 200° C. Roast beef in the Römertopf for 2 hours. Let meat rest briefly before cutting. Pour sauce through a sieve into a pot. Lengthen broth with beef and bring to the boil. Thicken sauce with dark sauces. Spaetzle or dumplings taste good with roast beef.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
281 kcal
7 g
43 g
8 g

(C)opyright by Marions Kochbuch