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Beef Roast

in white wine

Ingredients
1 kg beef roast
¼-½ celery root, 1-2 carrots, 1-2 onions (approximately the same amount of each, perhaps slightly more celery)
1/8-1/4 l vegetable broth
1/8-1/4 l white wine (dry)
salt, pepper
butter, oil

Preparation:
pre-heat the oven to 200° C (approx. 400° F)
- chop the vegetables into small cubes
- salt (approx. ¾ tsp.) and pepper the meat
- in a roaster and on high heat, gently fry the meat in the butter and oil until well coated
- add vegetables, fry for a couple of minutes
- add broth and white whine, cover the roaster, and put it into the oven for 2 hours, pouring some of the liquid in the roaster over the roast from time to time
- let the meat cool down for about 10 minutes before cutting it (across the fiber)

Ideally, serve with “Spätzle” = homemade southern German egg-noodles.