Roast Beef With Lemon

Preparation:

Preparation: In a tall, narrow pan, heat the butter and oil, spread a layer of onions cut into thin rings and a layer of carrots into slices on the bottom. Place the tied beef on top and brown. When the meat is well browned on all sides, add salt, cook for two minutes and then add the broth. When the liquid has evaporated, cook for half an hour over medium heat, occasionally pouring a little warm water. At this point, spread a knob of butter mixed with the chopped parsley on the meat, sprinkle it with the lemon juice passed through a sieve and finish cooking. Serve the sliced meat with its vegetable sauce.