Oven dishes
Classic pot roast with dark sauce
A good braise doesn't need any tricks, just time, roasted flavors and a well-constructed sauce. When meat, vegetables and liquid come together harmoniously, you get exactly the strong, dark Sunday cuisine you hope for.
Timing
- Preparation: approx. 25 minutes
- Fry: approx. 15 minutes
- Braising time: approx. 2.5 to 3 hours
- Total: approx. 3 to 3.5 hours
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 520 kcal
- Protein
- ≈ 63.7 g
- Carbohydrates
- ≈ 5.1 g
- Fat
- ≈ 20.9 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp clarified butter · ≈ 27.3 g
- 2 large onions · ≈ 200.0 g
- 2 carrots · ≈ 160.0 g
- 1/4 celeriac · ≈ 25.0 g
- 2 tbsp tomato paste · ≈ 30.0 g
- 1.8 kg roast beef · ≈ 1800 g · Assumed quantity / reference product
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.8 kg roast beef
- 2 tbsp clarified butter
- 2 large onions
- 2 carrots
- 1/4 celeriac
- 2 tbsp tomato paste
- 500 ml red wine
- 700 to 1000 ml beef stock
- 2 bay leaves
- 1 tsp peppercorns
- Salt
- pepper
Instructions
- Pat the roast dry, season with salt and pepper.
- Fry vigorously all over in the clarified butter in the roasting pan.
- Remove the meat briefly. Roast onions, carrots and celery.
- Add tomato paste and roast briefly.
- Deglaze with red wine and let it boil down a little.
- Put the roast back in, fill with stock, add bay leaf and peppercorns.
- Simmer with a lid at 160 to 170 °C for about 2.5 to 3 hours until the meat is tender.
- Remove the roast, puree the sauce or strain it through a sieve and reduce as desired.
