Beef Roast with Red Wine: Tender and Flavorful, a simple recipe with a surprising result. The meat remains very tender and juicy, accompanied by a creamy and fragrant sauce made by blending the vegetables and cooking juices.
It’s a perfect main course for Sundays or special occasions, but it can also be made when you have an open bottle of red wine to use up. Just a few ingredients, a little patience for slow cooking, and the aroma that will fill your kitchen will win everyone over.
A genuine roast with a rustic and enveloping flavor that slices easily into thin pieces and brings the taste of tradition to the table.
A dish that warms the heart and makes you want to mop up every last drop of sauce!
Before moving on to the recipe, here are other second course ideas:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 260.61 (Kcal)
- Carbohydrates 7.99 (g) of which sugars 1.16 (g)
- Proteins 27.04 (g)
- Fat 7.18 (g) of which saturated 1.79 (g)of which unsaturated 0.03 (g)
- Fibers 0.69 (g)
- Sodium 2,021.93 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.87 lbs beef (rump or round)
- extra virgin olive oil
- salt
- pepper
- 1 carrot
- 1/2 onion
- celery
- 2 cups red wine
Tools
For cooking, I recommend a pot with high edges, 9.5/10.2 inches in diameter.
- 1 Pot
- 1 Immersion Blender
Preparation
Rub the beef rump with salt and pepper all over, then place it in a pot with a drizzle of extra virgin olive oil. Let it brown over high heat on all sides until it’s well-sealed and golden: this way, the meat remains tender and juicy during the long cooking.
Prepare the classic mince of carrot, celery, and onion cut into pieces. These aromas will give fragrance and flavor to the cooking base of your roast.
After browning the meat, add the minced vegetables to the pot. Let them cook together with the roast for about 10 minutes, stirring occasionally to flavor them.
Pour the red wine to cover half of the roast (about 2 cups). Bring to a boil, then turn the heat to low and let it simmer gently for about 3 and a half hours, until the meat is tender and the sauce is well-reduced but not too much.
Once completely cooled, slice the roast thinly with an electric knife. Blend the cooking base with the vegetables until you get a creamy sauce, heat it and serve it over the meat. An irresistible dish, perfect for Sunday!
🍽️ Final Notes
A perfect dish for Sunday lunch, but also for important dinners or holidays. The beef roast with red wine is convenient to prepare in advance: just let it cool completely, slice it thin, and store it in the fridge. When it’s time to serve, simply heat the creamy sauce and pour it over the meat. This way, it stays tender, flavorful, and ready to enjoy without stress. A simple yet impressive recipe that smells like home and wins everyone over at the table.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter
FAQ (Questions and Answers)
What kind of red wine can I use for this recipe?
You don’t need an expensive wine: a full-bodied red wine that’s not too tannic, like a Montepulciano, Chianti, or Nero d’Avola, will work well. The important thing is that it’s a wine you would enjoy drinking at the table.
Can I blend the sauce if I don’t have an immersion blender?
Absolutely! You can use a regular kitchen blender or pass the cooking base through a food mill to get a more rustic but still delicious sauce.
