Red wine roast from the Römertopf


Preparation time: 15 min.
Cooking or baking time: 3 hours
Rest period: 12 hours
Total preparation time: 15 hours 15 minutes

The summer does not show its best side this year and so you can bring in August a hearty roast on the table: "Roast beef in red wine from the Römertopf"

For this roast you need:


  • about 1 kg of roast beef
  • 3 onions
  • 2-3 bay leaves
  • 200 g of carrots
  • 1/2 medium celery tuber
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tbsp peppercorns
  • 1 tsp allspice grains
  • pepper
  • salt
  • 500 ml strong (but certainly without hesitation cheap) red wine
  • Gurnard for searing


  1. The meat is washed, spotted dry and doused in a bowl with the red wine. In addition, a peeled onion cut into rings, the spices and the bay leaves (for better flavor once kink / break).
  2. The roast is now in the fridge for a day and is turned several times in the sud.
  3. Before the start of the preparation the next day the Römertopf is thoroughly watered.
  4. During this time, the remaining vegetables (onions, carrots and celery) are cleaned and cut into small pieces.
  5. The beef is removed from the red wine, dabbed dry and seasoned with salt and pepper.
  6. Heat clarified butter in a frying pan and sauté the roast from all sides, pass the broth through a colander and catch.
  7. Now place the roast in the well-watered Römertopf, add the vegetables and the stock, close the lid.

Stir at 175 degrees (circulating 150 degrees) for about 3 hours - the longer the better, for. B. also 4 hours at 160 degrees (convection 130 degrees).

After the cooking time, take the roast out of the Römertopf, put the liquid and the vegetables in a bowl and grind with the electric blender / magic wand to a creamy sauce, possibly season with salt and / or pepper.

The sauce is made by the pureed vegetables of pleasant consistency, they need not be thickened additionally.

We like very typical dumplings and red cabbage.

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