Old-fashioned roast beef - Gammaldags rostbiff

OLD-FASHIONED ROAST BEEF
Gammaldags rostbiff

Roast beef in a pot means a juicy, delicious meat. If you want a sauce to serve with the roast beef, you just thicken the meat juices with some Maizena or cornflour.

5 to 6 servings

2 lbs roast beef

½ teaspoon salt
white pepper
1 teaspoon dried basil
1 to 2 crushed garlic cloves
1 to 2 tablespoons butter or margarine
¼ cup red wine
2/3 cup meat bouillon
8 small onions
4 middle-sized carrots
2 tablespoons chopped parsley

Rub the meat with salt, pepper, parsley and garlic. Melt the fat in a pot and brown the meat on all sides until coloured. Insert a meat thermometer into the thickest part of the meat and pour on the red wine and ¼ cup bouillon. Braise the meat on low heat, covered, for about 20 minutes.

Peel onions and carrots and cut the carrots in pieces. Put the vegetables in the pot and let the meat fry until the thermometer shows 140F, approx 30 minutes. Take up the meat, wrap it up in aluminum foil and leave for 10 minutes.

Add remaining bouillon and parsley and flavour to taste with salt and pepper. Cut the meat in slices and serve it together with carrots, onions and gravy.

If, and I say if, there are any leftovers, they’re delicious on a sandwich or in a salad.

Enjoy!

Bella