Bohemian Style Pot Roast

Rating: 3.7381 / 5.00 (84 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



Season the crested roast slices with salt, pepper, a little nutmeg, crushed garlic and a little mustard. Fry the meat in oil on both sides in a pan over moderate heat. In another pan, very slowly fry the ingredients listed one after the other over moderate heat: coarsely chopped onion, coarsely chopped carrots, celery and parsley root. Sprinkle a few peppercorns. When the vegetables are halfway sauteed, add the pitted dried plums. When the meat is well done, pour white wine and pour the contents of the second pan over it. Cover the pan and stew the meat until soft (takes 30-40 minutes).

Preparation Tip:

This Bohemian pot roast can also be prepared as a larger piece whole. In this case, the vegetables and dried plums are abundantly placed on a tea towel, the pot roast is rolled up in it and the whole thing is placed in a sealable container in the refrigerator for one or two days. After that, the crested roast is salted, seasoned and roasted together with the ingredients. The liquid settled in the container is used for infusion.

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