VIDEO: Pot roast at low temperature

Delicious pot roast with red wine - the marinade

For a good pot roast at low temperature, the roast meat marinated first. You can use a large saucepan for this.

1. Put the roast in the large saucepan.
2. To get an intense taste, you can cut the onion into slices. The celery and carrots are cut into sticks.
3. You can now mix the onion, celery and carrot together well.
4. You can now add the cloves, peppercorns and bay leaf to the vegetable mixture.


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5. Spread all the ingredients nicely over the pot roast.
6. Finally, you can add half a liter of the pot roast red wine Pour over and let it sit until the next day. The pot roast should be covered.

This is how the pot roast succeeds at low temperature

If the roast is well done, you can take it out of the pot and dry it with a paper towel. Please do not dispose of the marinade!

1. A casserole is best for cooking at low temperatures. Add half the amount of butter or margarine. Let them melt. Preheat the oven to 80 ° C.
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2. When the temperature is hot enough, put the pot roast in the casserole. That meat is now seared on each side so that it gets a nice brown color. Meanwhile, you can season it vigorously with salt and pepper.
3. As soon as the pot roast is seared on all sides, you can turn down the temperature. That vegetables can now be added to the roast and steamed for a short time. That takes approx. ten minutes.
4. Now you can take the pot roast off the stove with you Wine Pour over and put it in the oven at 80 ° C. Put a lid on the casserole.
5. It is important not to set the temperature above 80 ° C, otherwise the roast will not be as juicy and the meat juices will come out. The special thing about cooking at low temperatures is that the meat juice is retained, making it so juicy and soft.
6. The low temperature braised meat requires approx. two hours until it is done. After this time, take the roast out. You can get him up to Serve keep warm.
7. The vegetables and the rest of the wine are now passed through a sieve and the temperature is set low. You can also puree the vegetables if you like.
8. You can put the resulting sauce back into the casserole and briefly bring to the boil with the remaining butter or margarine.

You can now arrange the low-temperature braised meat and serve with the sauce and the usual side dishes.