Sviečková - Roast Beef and Creamy Root Vegetable Sauce

It helps to think of this dish in two ways. First, it is a traditional roast beef, dumplings, and sauce dish. Second, and more importantly, the sauce for this dish is versatile and can be used in many dishes. I will first give instructions for the dish itself, then briefly describe the variations you can use with the sauce. This recipe renders 4 servings.

If you are preparing the traditional dish, be sure to start marinating a couple days before you want to eat. If you are just making a variation with the sauce, marinating is nice but not as necessary, so you could start the day of serving.

You will need:

1 beef rump roast (1 1/2 - 2 pounds)

A few slices of bacon (see bacon shopping tips here in section III)

4 large peeled carrots

2 peeled parsnips (some companies cover them in wax. Make sure it's all removed)

1/2 peeled celery root (2-3 stalks celery will do if you can't find celery root)

1 yellow onion

1/2 cup white vinegar (or try 1/4 cup vinegar and 1/4 cup white cooking wine)

1 whole bay leaf (or 1/2 tsp. crushed bay leaves)

1 whole allspice berry (or 1/4 tsp. ground allspice)

1/2 tsp. ground black pepper

4 Tbsp. butter (1/2 stick)

1/4 - 1/2 cup flour (depending on desired thickness of sauce)

1 tsp. powdered sugar

1 cup heavy cream (or use half and half or whole milk depending on how rich you want it)

1 Bread Dumpling recipe

garnishes traditionally include cranberry jam, lemon slices, and whipped cream (I don't use these, the dish speaks for itself).

Traditional Dish

Cut small grooves into the roast and insert bacon strips inside. Hold the grooves closed with cooking twine.

Chop onion, carrot, celery root, and parsnips. Bring to boil in 4-6 quart pot filled with 6 cups water. Add vinegar, pinch of salt, and spices (bay leaf, allspice, and black pepper). Turn off the heat and let it cool (will normally take a couple hours to cool completely). Place roast and vegetable broth in bowl or pot together and marinate in refrigerator until day you want to eat. Allow 12-48 hours to marinate. 

Remove from refrigerator and remove any whole spices if possible. You can cook the roast one of two ways:

1. Slow Cooker/Crock Pot (easy and preferred): Melt half the butter in saucepan and brown roast. Add roast and drippings to slow cooker. Melt the rest of the butter in the same pan and fry the drained vegetables (save the stock!) for a few mins, then add to slow cooker with 4 cups of saved stock. Cook on high for 4 hours or low for 6 hours. The roast will fall apart when completed this way because it will be very tender.
2. Simmer (traditional and results in sturdier slices of meat instead of creating a roast that will fall apart): Same method except place meat back into pan after vegetables are done. Add 4 cups of saved stock. Cover and simmer for 90 mins - 2 hours. Add more stock if necessary.

When the meat is done, remove it at let it rest while you finish the sauce. 

If you are cooking dumplings, you should start boiling them at this point.

To finish the sauce, use blender, food processor, or masher (food processor results in best consistency) to puree everything left in the pan (except the meat of course). Put the sauce back in the pan and add the flour and cream. Bring to a simmer. Add sugar and 1 Tbsp. vinegar or cooking wine. 

Slice the meat and plate. Pour sauce over meat. Serve with dumplings and garnish as desired.

Variations

This sauce is delicious. I have tried it with pork chops and chicken as well.  If you don't have as much time to cook, feel free to cook the vegetables and broth for 30-45 mins while pan-frying some pork or chicken separately. 

If you want a good cranberry sauce recipe to serve with this dish, try this: Blend in food processor 1 bag cranberries, 2 red apples, and 1 whole orange with peel. Mix in 2 Tbsp. lemon juice and 1 cup sugar. Let sit in refrigerator for one week (any less and it's disgusting). Serve with this dish as an accent flavor and save leftovers for Thanksgiving or any other time.  Freezes very well.