Beef Roast with Herb Crust

Serves 4–6
Preparation time: approx. 45 minutes
Cooking time: approx. 3 hours
Difficulty: easy

Ingredients
1 piece beef shoulder
½ celeriac
5 garlic cloves
2 onions
5 carrots
3 large leeks
½ bunch each basil, marjoram, rosemary, oregano and thyme
1 bunch parsley
3 bay leaves
6–7 generous tbsp Dijon mustard
Salt and freshly ground pepper
Approx. ¾ litre mixed stock and red wine
Juniper berry jam

Preparation
Brown the meat well on all sides in hot oil, then allow it to cool for a few minutes so the mustard coating adheres better. Chop all herbs as finely as possible. Mix the Dijon mustard with the herbs, salt and pepper and spread generously over the meat.
Dice the vegetables and place them in a braising pot. Set the meat on top so that it does not sit directly in the liquid. Pour in the red wine and stock mixture and add the bay leaves and a little juniper berry jam.
Cover and braise over low heat for about 3 hours. This slow cooking makes the meat tender without drying it out. Add more liquid during cooking if necessary.
Slice the roast and serve with the vegetables and cooking juices. Homemade Knöpfli and vegetables are excellent accompaniments.