Gruyère Sunday roast

Total time: 2hr
Preparation Time: 30m

For 8 people

Nutritional Information

Contains 581 Kcal, 61g Protein, 8g Carbohydrates, 33g Fat


  • Stuff the meat
  • 2 kg roast beef (e.g. rib)
  • 2 tbsp mustard
  • 200 g Gruyère, cut into slices approx. 5 mm thick
  • 1 tbsp rosemary needles
  • 1 tbsp oregano leaves
  • 0.5 tsp salt
  • a little pepper
  • Tie up
  • 6 pieces kitchen twine (approx. 50 cm each)
  • Braise
  • oil, for frying
  • 1 onions, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 carrots, cut into chunks
  • 400 g celeriac, cut into pieces
  • 3 tbsp tomato puree
  • 20 g sugar
  • 2 dl red wine
  • 2 dl meat bouillon
  • 2 bay leaf

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  • Stuff the meat

    Remove the meat from the fridge approx. 1 hr. before cooking. Make approx. 4 lengthwise incisions in the meat so that it does not fall apart and brush the incisions with mustard. Stuff the incisions with the Gruyère and herbs, season the meat.
  • Tie up

    Place the lengths of twine on a board, lay the meat on top and tie up with the twine.
  • Braise

    Heat a little oil in a cooking pot. Brown the meat all over for approx. 5 mins., remove, sauté the onion, garlic, carrot and celeriac, add the tomato puree and sauté a little longer. Pour in the wine and reduce completely. Add the sugar and bay leaf, pour in the stock, bring to the boil, reduce the heat. Return the meat to the pot. Cover and braise for approx. 1 1/2 hrs. in the centre of an oven preheated to 180°C.
  • Sauce

    Remove the meat and vegetables, cover and set aside, pour the cooking liquid into a pan and reduce to approx. half the amount. Carve the meat and serve with the vegetables and sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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