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Classic Beef Roast with Braised Root Vegetables - Simple & Tender

A classic that belongs in every repertoire: my beef roast with braised root vegetables and a delicate hint of lovage. As a little gourmet cat, I love it when the meat literally melts on the tongue after long braising. This dish is surprisingly easy to prepare if you follow a few basic rules. We use only fresh meat and crisp root vegetables, completely without hidden additives or processed products. The combination of savory beef, sweet carrots, and the spicy component of lovage – also known as Maggi herb – gives the roast a deep, aromatic note that reminds one of Grandma's best Sunday meals. Whether for a cozy evening or as a highlight on the weekend, this roast is guaranteed to turn out well. Grab your sharpest knife, we are preparing an honest, healthy meal that not only satisfies but also warms the soul. You'll see: cooking is like purring, it just takes a little love and the right ingredients.

Ingredients

Preparation

1

Season the beef (250 g) with salt and pepper and sear it vigorously on all sides in a heavy pot with clarified butter (10 g) until a beautiful crust forms.

2

Meanwhile, cut the carrot (1), celery stick (1), and onion (1) into coarse cubes. A little tip from me: the more even the vegetables are, the more beautiful it will look later!

3

Remove the meat briefly from the pot and gently brown the vegetables in the pan drippings. Then place the meat back into the pot.

4

Pour in the beef broth (200 ml) so that the meat is covered by about a third. Adding fresh lovage (5 g) gives the whole dish a wonderful spice.

5

Put on the lid and let it braise gently over low heat for about 90 minutes until the meat is butter-tender. Meow, the scent is simply delightful!

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