Beef Roast from the Dutch Oven
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Portions
8
A juicy beef roast is an ideal Sunday roast. We prepare our roast in the Dutch oven, where it cooks gently and becomes especially tender and juicy. With this recipe, your flavorful roast is guaranteed to succeed!
Ingrédients
-
2 kg beef roast
- 0.5 l dry red wine
-
0.5 l beef stock
- 2 carrots
- 3 garlic cloves
- 2 medium onions
- 2 shallots
- 1 parsley root
- 1 leek
- 1 piece of celeriac
- 1 lemon
- 2 bay leaves
- 6–7 sprigs of thyme
- 2–3 sprigs of rosemary
-
75 ml olive oil and a little extra for searing
- coarse sea salt
- pepper
- marjoram
- 100 ml milk (optional)
- 2 tbsp flour (optional)
Préparation
First, finely dice the shallots. Finely chop rosemary, thyme, and two garlic cloves. Prepare a marinade from the lemon juice, olive oil, shallots, chopped garlic, and herbs. Season with salt, pepper, and marjoram.
The meat should be marinated at least one hour before cooking. This works best if you vacuum-seal the meat together with the marinade and place it in the refrigerator. In the meantime, prepare the root vegetables, clean the leek and cut it into rings. Clean and chop the celeriac, parsley root, and carrots into small pieces. Peel and roughly dice the onions, and slice the remaining garlic clove. Now light 25 Kokoko Eggs briquettes and let them fully ignite. Once ready, place them under the Dutch oven and heat some olive oil inside. Sear the marinated roast on all sides, then remove and set aside.
Now sauté the chopped root vegetables in the pot and deglaze with red wine and beef stock. Then place the roast back in, add the bay leaves, and close the lid. Place 15 briquettes on top of the lid and 10 underneath the Dutch oven, aiming for an internal temperature of about 180°C.
The beef roast needs about 1.5 to 2 hours in the Dutch oven to reach a core temperature of 66°C. Once reached, remove the roast, wrap it in aluminum foil, and let it rest for 15–20 minutes. This allows the juices to redistribute and the temperature to rise by about 5°C, reaching around 70–71°C. If you prefer it less done, remove it earlier. A grill thermometer such as the GrillEye helps monitor both meat and cooking temperature. The probe cables can be guided through the lid slots of the Dutch oven.
During the resting time, strain the cooking liquid with the vegetables through a sieve. Bring the sauce briefly to a boil in the Dutch oven and season with salt and pepper. If desired, thicken with a roux. Mix flour into cold milk until smooth, then stir into the simmering sauce and cook until desired thickness is reached. Finally, remove the roast from its net, slice it, and serve with the sauce. Dumplings and red cabbage make excellent side dishes.
