Braised roast beef with vegetables

Ingredients:

• 1 piece (1.5 – 1.8 kg) of beef shoulder-neck, trim off excess fat
• 3 tbsp. l. olive oil
• 1 can of canned pureed tomatoes
• 1 cup of water
• 2 onions, cut in half
• 2 cloves garlic, chopped
• 1 bunch of baby carrots
• 2 stalks celery, chopped
• 1 cup of champignons, stems removed and cut in half
• 2 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 bay leaves

Preparation:

1. Season the meat generously with salt and pepper on all sides. Heat 2 tablespoons of oil in a large cast-iron Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Brown the meat slowly on all sides to create a nice crust. Then pour in the water and add the tomatoes.
2. Arrange the vegetables and herbs around the meat, season with salt and pepper, and drizzle with the remaining tablespoon of oil. Cover the pan and reduce the heat to low. Simmer for about 3 hours, basting with the cooking liquid every 30 minutes, until the beef is tender.
3. Slice the meat and arrange it on a platter surrounded by vegetables. Serve with the braising liquid.
   
   
   Recipe Roast beef with mustard-herb crust and horseradish sour cream.
   
   This dish is paired with red wine made from Grenache grapes.