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Recipe of: © Monsieur Cuisine

Marinated pot roast

MC plus
4 portions
Ready in: 99:00 h
Preparation time: 30 min.
Created on: 05.10.2021
Last changes: 08.11.2021
  • 1.2 kg beef (e.g. faux-filet)


  • 1 Spanish onion (130 g)
  • 3 carrots (250 g)
  • 1 thick leek (150 g)
  • 1 piece of celeriac (100 g)
  • 500 ml brandy vinegar at room temperature
  • 1 tsp each of black peppercorns, allspice and juniper berries
  • 2 bay leaves
  • 4 cloves


  • 2 onions (150g)
  • 2 large carrots (200 g)
  • 1 piece of celeriac (200 g)
  • 1 thick leek (150 g)
  • 1 tbsp sunflower oil
  • 1.3 l juices from the meat, at room temperature
  • 1 Saucenlebkuchen (60g; or pumpernickel bread + 1 pinch of sugar)
  • 75 ml cream at room temperature (30% fat)
  • 2 tbsp dark balsamic vinegar
  • salt and pepper to taste


  • cranberries from a jar


Per portion:

  • calorific value
    2767 kj / 661 kcal
  • protein: 79 g
  • carbohydrates: 28 g
  • fat: 23 g
Preparation time
30 min.
Ready in
99:00 h
  1. To make the marinade, peel the onions, wash the carrots and celery and peel. Trim and wash the leek and cut all the vegetables into rough pieces 3 cm long. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.
  2. Pour one 1 litre of water and the brandy vinegar (both at room temperature), add the spices and, with the measuring beaker in place, bring everything to the boil for 10 minutes/110 °C/speed setting 1.
  3. Rinse the beef under cold running water, pat dry and, if necessary, remove the silverskin. Place the beef in a container with a lid, pour over the boiled marinade and allow to cool. The beef should be completely submerged in the marinade if possible. Refrigerate the container with the beef and marinade for 4 days. After 2 days, turn the beef over. Clean the blender jug.
  4. After 4 days, remove the meat from the liquid and pat dry. Then pour the liquid through a sieve and put to one side. Dispose of the vegetables.
  5. To make the gravy, peel the onions, wash the carrots and celery and peel, trim the leek, wash and cut thick stalks in half. Cut the vegetables into rough pieces of 3 cm in length, add them to the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 5.
  6. Heat the sunflower oil in a frying pan and sear the meat (patted dry) in it for 5 minutes on all sides. Remove and place in the deep steamer basket. Sear the vegetables in the hot frying pan likewise for 5 minutes, then put in the blender jug and pour over 800 ml juices from the meat (at room temperature) and 200 ml of the reserved marinade.
  7. Attach the deep steamer basket containing the meat to the blender jug, close and cook with the steamer button/1 hour. Then turn the meat over and add the remaining meat juices (at room temperature) and another 100 ml of the reserved marinade to the blender jug. Cook again with the steamer button/1 hour.
  8. Remove the deep steamer basket and put, closed, to one side.
  9. Top up the liquid in the blender jug to 1 litre with water at room temperature and, with the measuring beaker in place, mix for 20 seconds/speed setting 7. Crumble in the Saucenlebkuchen, add the cream at room temperature and, the measuring beaker not inserted, boil for 10 minutes/100 °C/speed setting 1. Add the balsamic vinegar and season the sauce to taste with salt and pepper. With the measuring beaker in place, stir in for 15 seconds/speed setting 3.
  10. Cut the meat into slices 1 cm thick and serve with the gravy and a dab of cranberries.



Potato or bread dumplings, tagliatelle, Schupf noodles (finger-shaped potato dumplings) or mashed potato are suitable side dishes.

If you buy a ready-to-use Sauerbraten, then follow our recipe from the beginning of the method describing the preparation of the gravy. Any shortfall of marinade can be replaced with more juices from the meat.




Bon appétit with Monsieur Cuisine