Burgundy Roll Roast

Burgundy Roll Roast

Burgundy roll roast is particularly tender in the oven and remains juicy. Preheat baking oven to 180° C. Remove the net from the Burgundy Roll roast. Put the meat on a baking tray. Peel vegetables and onions, chop coarsely and spread them around the Burgunder Roll roast. Sprinkle bay leaves, juniper berries and pepper grains over the vegetables. Pour in Burgundy wine and meat broth. Place the tray on the middle shelf in the oven. Cook the Burgundy Roll Roast for 50 minutes. Pour the vegetables into a sieve for the sauce. Extend sauce with water. Bring to the boil. Thicken with dark sauces Binder. Season with salt and pepper if necessary. Roll roast cut into thicker slices and serve with sauce.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
349 kcal
19 g
45 g
7 g

(C)opyright by Marions Kochbuch