Stuffed Beef Roast

Whether served for a holiday or Sunday lunch, it will always be delicious.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 190 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 2 kg Meat, beef, shoulder

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

  • 5 pieces Onion, young

  • 1 piece Onion, raw

  • 2 twigs Thyme, fresh

  • 2 twigs Rosemary, fresh

  • 7 pieces Carrot, fresh

  • 100 g Meat, pork, smoked bacon

  • 4 pieces Mushrooms, oyster

  • 1 spoon Oil, olive

  • 10 grain Spices, pepper, black

  • 3 pieces Spices, bay (leaves)

  • 5 g Blueberry, raw

  • 5 dl Alcohol, Wine, Red

  • 1 spoon Mustard

  • 5 dl Soup base, beef, cube

  • 70 g Butter, unsalted

Steps

  1. Rub the meat well with salt and ground pepper. Clean and wash the young onions. Peel the onion and slice it into thin rings. Wash and peel the carrots. Cut half of them into sticks. Cut the bacon in half. Cut half of it into long sticks and the other half into cubes. Clean the mushrooms and slice them.

  2. Pierce the meat all over. Alternately insert the bacon sticks and carrot sticks into the holes, using a narrow knife (make deep cuts). You can tie the meat with kitchen twine to help it retain its shape during roasting.

  3. Set the rack to the lower position in the oven. Place a roasting pan in the oven where you will roast the meat. Preheat the oven to 180°C.

  4. Place a large pan on the stove, add oil, and the remaining bacon. Place the meat in the hot pan and quickly sear it on all sides in the heated fat.

  5. Take the preheated roasting pan out of the oven. Be careful not to burn yourself! Add the remaining carrots, young onions, onion rings, and mushrooms to the pan. Crush peppercorns, bay leaves, and juniper berries in a mortar, then sprinkle the spices over the vegetables. Place the seared beef on top of the vegetables. Add cubes of butter and pour the contents of the pan over everything.

  6. Place the roasting pan in the oven and let the meat roast for 30 minutes. Then pour red wine over it, spread mustard on top, sprinkle with rosemary and thyme, and add the remaining bay leaves. Pour a ladle of beef stock over the meat and return the pan to the oven. Lower the temperature to 160°C and roast the meat for another two and a half hours. Turn it several times and baste it with the liquid from the pan.

  7. Remove the roasted meat from the oven and place it on a serving platter. Arrange the vegetables from the pan around it. Strain the liquid from the pan and serve it as a sauce. Serve the prepared dish with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 224.09 kcal
  • Fat: 17.63 g
    • Saturated Fat: 6.96 g
  • Carbohydrates: 2.82 g
    • Sugars: 0.76 g
  • Protein: 11.23 g
  • Fiber: 0.76 g