Despite the obvious conclusion from its name “roast” does not fry at all, but bake, or rather, simmer in the oven or ovens. The dish was not so named because of the cooking technology, but because that it languishes at a high temperature, in other words, in a furnace there must be a “fever”. Thanks to the modern device, slow cooker, you can cook great roast, practically like they ate it in the old days. And although the exact history of origin the dish is unknown, we know for sure that in Russia this dish enjoyed great popularity. The amazing thing is that with with all its popularity, the roast essentially changed its meaning and now this dish is rather akin to Hungarian goulash, in where meat is cut into slices and mixed with vegetables rather than originally a single piece of meat baked in a pot. But this recipe offers exactly the classic reading of roast as a whole stewed piece of meat with smooth thick gravy. Share with друзьями: 
Time: 8 час. 50 minutes Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece (1.8 kg) beef neck roast beef
- 1/3 Art. flour, + additionally for meat loafing
- 3 tbsp. l olive oil
- 4 medium carrots, cut into 5 cm slices.
- 3 stalks of celery, peel and cut into pieces of 5 cm.
- 1 medium onion, cut into 1.2 cm slices
- 3 cloves of garlic, grind into a paste
- 3 tbsp. l tomato paste
- 1 tbsp. red wine
- 3 tbsp. lightly salted beef broth
- 3 bay leaves
- 2 sprigs of fresh thyme
- 0.5 tsp ground allspice
- 0.5 tbsp. chopped parsley leaves
Recipes with similar ingredients: beef, flour, carrots, celery, onions, garlic, tomato paste, red wine, broth, bay leaf, thyme, allspice, parsley
Recipe preparation:
- Sprinkle meat with 2.5 tsp. salt and 1.5 tsp pepper. Roll in flour and shake off excess. In a large pan with non-stick bottom over moderate heat, heat 2 tbsp. l vegetable oil. Put the meat in a pan and fry on all sides until golden crusts, turning as needed, will take about 8 min Transfer the beef to a 5.5-liter slow cooker, pour carrots, celery, onions and garlic.
- Pour the remaining 1 tbsp into the pan. l olive oil and put on medium heat. Add the tomato paste and, stirring, simmer until brick red, about 1 min. Add flour and wine and stirring with a whisk, bring to a density (nothing scary if several lumps form). Add beef broth, bay leaves, thyme, allspice, 0.5 tsp. salt and a few turns of the mill with pepper and bring to a weak boil, stirring with a whisk, and simmer for about 4 minutes. until gravy will become a little thick and smooth.
- Pour the gravy into the slow cooker. Close the lid and cook 8 hours in low mode. Meat and vegetables should become soft.
- Remove the meat and let it rest for a few minutes. Throw away thyme stalks and strain the vegetables, separating the gravy into a separate a cup. Stir the vegetables with half the parsley and season with salt with pepper. Mix the rest of the parsley in the gravy, salt pepper. Slice the beef across the fibers. Put on a dish meat and vegetables, lightly pour them with gravy; the rest of the gravy Serve in a separate gravy boat.
