Roast Beef with Vegetables

For the beef roast, cut the bacon into small cubes, chop the onion and parsley and cut the carrots.

Rub the meat with salt and pepper and brown well on all sides in a pan with oil. Remove the meat from the pan and keep warm.

In the drippings, fry the bacon, onion and carrots until golden, dust with flour and fry briefly. Deglaze with red wine and pour in gravy.

Let the sauce boil down, season with thyme, bay leaf, parsley and tomato paste and put the meat back in.

Roast the beef in the preheated oven at 190° for about 1 1/2 hours, basting frequently.

In the meantime, cut the potatoes into small cubes, cut the cauliflower into small florets and slice the mushrooms.

Remove the beef roast from the juices and keep warm. Strain the juice through a fine sieve and return it to the pan. Add in the prepared vegetables, peas and meat and finish braising everything together in the oven.

Cut the roast beef into finger-thick slices, arrange with the vegetables and sprinkle with parsley.

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