The beef roast is a tender and tasty main course to bring to the table for Sunday lunch or a special occasion. Perfect for those who don’t want to use the oven, it is cooked in a pot with vegetables and vegetable broth after being well browned on all sides and deglazed with white wine, which will create an excellent sauce to accompany the roast. Naturally gluten and lactose-free.
Also discover other beef recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3.3 lbs beef (for roulade)
- 1 carrot
- 1 stalk celery
- 1 scallion
- 3.5 oz extra virgin olive oil
- 1 cup white wine
- 4.2 cups vegetable broth
- 1 sprig rosemary
- 2 sprigs thyme
- salt
- pepper
Tools
- 1 Cast Iron Pot
- 1 Cutting Board
- 1 Knife
- 1 Immersion Blender
- 1 Sieve
- 1 Kitchen Twine
Steps
Place the meat on a cutting board open and season with salt, pepper, thyme, and rosemary. Roll it up and tie with kitchen twine.
Pour the oil into a large pot with a double bottom. Heat on low flame for 2 minutes and add the meat. Brown well on all sides, turning occasionally over high heat.
Meanwhile, dice the celery, carrot, and scallion after washing them well and set aside.
When the meat is well browned, remove the lid and add the vegetables. Lower the heat and brown for 5 minutes, then deglaze with wine and let the alcohol evaporate without the lid.
Once the alcohol has evaporated, add half of the broth and cover with the lid. Cook for about 2 hours, after 1 hour and 30 minutes check if the meat is cooked, otherwise continue for another 30 minutes. Check occasionally if it dries too much, if so add some ladles of broth.
Once cooked, remove the meat and wrap it in aluminum foil. Let it cool first at room temperature and then at least 4 hours in the refrigerator. Remove the twine and slice, slices about 5-6 mm. Arrange them in a pot if not served immediately or on a serving plate.
Blend the cooking juice with an immersion blender, then filter it with a fine-mesh sieve to make it smooth and velvety.
Serve the meat with the hot cooking juice.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
The beef roast keeps for up to 1-3 days in the refrigerator, it can also be frozen.
FAQ (Questions and Answers)
Why isn’t my cooking juice thick?
Probably the meat cooked earlier and there wasn’t time to thicken. In this case, you can take a tablespoon of cornstarch and dissolve it in a little cold water, add it to the juice, and thicken it for about 5-10 minutes.
Do you like my recipes? Then stay updated by following my page Facebook or the profile Instagram.
Follow me also on Pinterest.
