The oil roast is a refined meat main course, simple to prepare and very tasty.
It owes its name to being cooked in abundant extra virgin olive oil mixed with water and results in tender and flavorful meat, perfect for an important lunch or dinner or for special occasions. The ideal cut for this roast is the chuck roll, cooked in high-quality oil.
This is a typical recipe from the Brescia area, particularly from the Rovato region.
Read how to make the oil roast with the recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 – 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.3 lbs chuck roll
- 1 white onion (small)
- 3 anchovies
- 1 tbsp salted capers
- 1.4 oz grana cheese (grated)
- 1.4 oz breadcrumbs
- Half cup white wine
- 2 cloves garlic
- parsley
- extra virgin olive oil
- salt
Preparation of the Oil Roast
Finely chop a bunch of parsley.
Also, chop the anchovies, desalinated capers, garlic cloves, and onion.
Heat some extra virgin olive oil in a saucepan and add half of the chopped parsley and the mix of other ingredients previously prepared.Let it flavor for a minute then add the meat and brown it on all sides.
Deglaze with the white wine, let the alcohol evaporate, and then add equal amounts of water and oil to cover the meat (you will need about 1.7 cups of oil and 1.7 cups of water depending on the size of the saucepan and the meat).
Salt, bring to a boil, lower the heat, and let it cook for about an hour, turning the roast halfway through cooking.Once cooked, remove the meat and let it cool wrapped in aluminum foil.
Strain the cooking juices and transfer them to a small saucepan.
Let it reduce and add the rest of the chopped parsley, breadcrumbs, and grated cheese.
Mix and cook until it thickens.
Cut the oil roast into thick slices and serve it with the prepared sauce.
Notes
Visit the Christmas Roast recipe collection with many easy and tasty ideas: find it by clicking HERE.
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