for 4 people

To marinate the meat

1 ⅕ kg	roast beef (e.g. eye of round)
1	carrot, cut into approx. 1 cm slices
1	leek, cut into rings
1	onion, cut into pieces
7 dl	red wine
2 dl	red wine vinegar
1	bay leaf
1	clove
some	peppercorns, crushed
4 sprig	thyme

German beef pot roast

	clarified butter for frying
1 tsp	salt

Sauce

2 tsp	Maizena cornflour
2 tbsp	red wine
	salt and pepper to taste

How it's done

To marinate the meat

Place the meat in a large bowl. Add the carrots and all the other ingredients up to and including the thyme. Cover and marinate the meat in the fridge for approx. 4 days, turning daily.

German beef pot roast

Remove the meat and vegetables from the bowl separately, pat dry, set aside. Bring the liquid to the boil, strain through a sieve, set aside. Heat the clarified butter in a cooking pot. Salt the meat and brown for approx. 20 mins. all over. Remove, cook the reserved vegetables in the same pot for approx. 5 mins. Add 500 ml of the reserved liquid, bring to the boil.

To braise

Reduce the heat, return the meat to the pot, braise over a low heat for approx. 2 hrs. Turn the meat occasionally and add a little liquid, if necessary. Remove the meat, cover and leave to rest for approx. 10 mins.

Sauce

Pour the resulting liquid through a sieve and into a small pan, reduce by half. Mix the cornflour with the wine, add to the pan while stirring, simmer the sauce for approx. 5 mins., season. Carve the meat across the grain, serve with the sauce and vegetables.

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