Beef pot roast with cranberry sauce

1 kg topside beef

1,4 l cranberry juice

300 g dried cranberries

20 g sugar

200 g celeriac

6 shallots

80 ml balsamic vinegar

40 ml gin

300 ml red wine

1 bay leaf

10 juniper berries

80 g walnuts

2 tbsp starch

salt

vegetable oil (for frying)

rosemary (for garnish)

Preheat the oven to 160°C Circo Roasting®. Peel and roughly dice celeriac and shallots. Heat some vegetable oil in a roasting pan on Induction Hob 7. Add topside beef, season with salt, and sear for approx. 2–3 min. on each side. Add celeriac and shallots and sauté briefly. Then, deglaze with balsamic vinegar, gin, and red wine. Add bay leaf, juniper berries, and some of the cranberry juice. Transfer the roasting pan to the oven and roast for approx. 2 hrs. Tip: Cover with a lid for the first 90 min. to prevent the roast from getting too dark, then remove the lid for the final 30 min.

For the cranberry sauce, add dried cranberries, cranberry juice and sugar to a small pot. Cook on level 9 for approx. 5 min. or until cranberries soften, then take off the stove. Puree cranberries with a stick blender until you have a thick sauce.

Remove the roasting pan from the oven and allow the roast beef to rest. Meanwhile, toast walnuts in a pan on level 6 for approx. 5 min. Remove roast beef and vegetables from the roasting pan. If desired, add some starch to the gravy to thicken. Cut roast beef into slices or chunks. Serve vegetables with roast beef on top and drizzle with gravy. Enjoy with cranberry sauce and toasted walnuts!