Homemade pot roast and gravy

Step 1/2

• ½ celery root
• 2 carrots
• 2 onions
• 2 cloves garlic
• 1 kg beef chuck
• 2 tsp tomato paste
• 500 ml beef stock
• 500 ml red wine
• salt
• oil for frying

• oven
• cutting board
• knife
• roasting pan

Preheat oven to 180°C/350°F. Peel and dice celery root. Roughly chop carrots, onions, and garlic. Heat oil in a roasting pan over medium-high heat and brown beef chuck on both sides. Season with salt. Add onions, garlic, carrot, and celery root and sauté for approx. 5 min. Add tomato paste and stir to combine. Add beef stock and red wine.

Step 2/2

• 1 tsp starch
• 2 tsp water
• 1½ tbsp butter
• salt
• pepper

• sieve
• pot
• small bowl

Roast in the preheated oven at 180°C/350°F for approx. 3 – 5 hrs. Remove the meat from the oven and strain sauce into a pot. Bring to a simmer and season with salt and pepper. Mix together starch and water, and add to the pot. Let cook and thicken for approx. 3 – 5 min. and add cold butter. Add more water, if needed. Spoon gravy over meat and enjoy!

Enjoy your meal!