Braised Beef Roast with Root Vegetables
Main course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
3 h 45 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This braised beef roast is a true delight, especially in the cold season. The meat becomes wonderfully tender and juicy, while the root vegetables develop a delicious sweetness and spice. I like to make this roast when visitors come, as it can be prepared well in advance and braises on its own in the oven. The mustard crust gives the roast a special touch. A full-bodied red wine goes perfectly with it. An absolute favorite dish for the whole family!
Ingredients (11 ingredients)
-
1 kg Beef roast-leg
-
4 tbsp Mustard
-
to taste freshly ground Pepper
-
to taste Sea salt
-
1 piece yellow Onion
-
2 piece red Onions
-
6 piece Carrots
-
3 piece Parsnips
-
2 piece Sweet potatoes
-
5 tbsp Olive oil
-
5 Zweig Rosemary
Preparation (7 steps)
Prepare beef roast
Wash the beef roast thoroughly and pat dry. Rub with 4 tbsp mustard and season with freshly ground pepper and sea salt. Then set the roast aside.
Chop onions
Peel 1 yellow onion and 2 red onions, quarter them and place in the mixing bowl. Chop for 3 sec./speed 5.
Prepare vegetables
Peel 6 carrots, 3 parsnips and 2 sweet potatoes. Halve carrots and parsnips, cut sweet potatoes into approx. 1 cm wide strips. Set the prepared vegetables aside.
Sauté vegetables
Put the chopped onion mixture with 5 tbsp olive oil in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare braised vegetables
Add the prepared vegetables, 5 sprigs of rosemary, salt and pepper to the mixing bowl and mix for 5 sec./speed 4.
Braise roast
Preheat oven to 100 °C. Grease roasting pan with olive oil. Brush vegetables with oil and season with salt. Mix in rosemary sprigs. Place roast in the roasting pan and spread the vegetables around it. Insert a meat thermometer into the roast and place it in the oven for approx. 3 hours until a core temperature of 70 °C is reached.
Let the roast rest and serve
Remove roast from the oven and cover with aluminum foil. Let rest for 10 minutes. Then slice and serve with the braised vegetables.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sophie Schröder
2
Rezepte
0
Kochbücher
Allergens
- Mustard
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Festive Venison Roast in Red Wine Sauce
Main Course
Festive Roast Turkey with Cranberry Sauce
Main Course
Festive Roast Goose
Main Course
Festive Wild Duck Feast
Main Course
Festive Goose with Apple Red Cabbage and Potato Dumplings
Main course
Festive Beef Roast with Vegetable Caramel
Main course
Festive Duck from the Oven
Main Course
Festive Poultry Breast with Cranberry Sauce
Main Course