POT ROAST BEEF Recipe
Roast Beef is a meat dish, a classic of Anglo-Saxon cuisine, usually made with a piece of beef first seared in a pot then roasted in the oven.
Like all traditional meat preparations such as Roast, Pork Loin, or Veal Tonnato, there are precise rules to achieve a tender and juicy result, slightly golden inside yet with a slight crust on the outside.
For Roast Beef enthusiasts, the idea of preparing it in a pot might seem risky, but actually, pot cooking, if done correctly, can replace the classic oven method while keeping the meat delicate and flavorful just like in the original recipe.
Reducing preparation times for people like me who are always in a hurry is undoubtedly a huge advantage: the pot Roast Beef (about 3.3 lbs) is prepared in about 30 minutes, and for those who want rare cooking, even 20 minutes might suffice!
With these premises and after various attempts, today I present you the recipe for POT ROAST BEEF, with all the tips and tricks to guide you: from choosing the cut of meat to the type of pot to use, to cooking times to bring a perfect Roast Beef to the table even on the first try.
A light yet flavorful main course, great both warm and cold, perfect when accompanied by a side of seasonal vegetables, roasted potatoes, or caramelized onions.
Prepare the Roast Beef in a pan, an ideal recipe to present on holidays or for Sunday lunch, and if there are leftovers, even better: the next day it’s even more delicious, maybe inside a sandwich!
Follow the recipe and various tips and you’ll cook a textbook pot Roast Beef!
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 6/8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 197.03 (Kcal)
- Carbohydrates 6.30 (g) of which sugars 0.44 (g)
- Proteins 25.62 (g)
- Fat 8.05 (g) of which saturated 1.88 (g)of which unsaturated 0.02 (g)
- Fibers 0.32 (g)
- Sodium 1,901.34 (mg)
Indicative values for a portion of 120 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
- 2 lbs beef (ribeye, rump, sirloin)
- carrot (1 small)
- onion (1 small)
- celery (1 stalk)
- 2 tbsps extra virgin olive oil
- 1 oz dry white wine
- to taste salt
- 1 pinch black pepper (ground)
- rosemary (1 sprig)
Tools
- Casserole
Note:
To achieve the best result, it is very important for the meat to be at room temperature, so take it out of the fridge at least an hour before preparation.
Wash the vegetables, clean them, and chop them into very small cubes. Pour the oil into a large pot with a thick bottom, heat it up, then add the vegetables and sauté them for a couple of minutes. At this point, add the rosemary sprig.
Place the beef in the pot, sear the meat over medium-high heat on all sides to seal in the juices.
Turn it often with tongs or a spatula to avoid piercing the meat, as it would lose all the juices and become tough. Pour in the white wine, let it evaporate, cover with a lid, and continue cooking over low heat for another 20/25 minutes.
To check the meat’s doneness, you should have a kitchen thermometer and follow these guidelines: at 104°F, the meat will be rare; between 118°F and 131°F, it will be pink; from 136°F onwards, it will be well done.
At the end of the cooking, transfer the Roast Beef to a cutting board, cover it with aluminum foil, and let it cool for about half an hour. Serve it sliced thinly – preferably with a slicer – accompanied by a seasonal side dish.
NOTES
WHAT TYPE OF MEAT TO CHOOSE The perfect cuts for Roast Beef are ribeye, rump, or sirloin, which are the fattier parts of the cow. Do not choose an excessively lean piece of meat.
WHAT POT TO USE The ideal pot for this type of preparation, which essentially involves cooking with only fats and almost no liquids, should be capable of retaining heat and distributing it evenly, so heavy material pots like clay or cast iron are perfect.
SEARING To achieve a perfect Roast Beef, it’s very important to sear the meat in the oil and seal it at high heat. Once it is golden on all sides, you can lower the heat and continue cooking. Rushing or uneven searing may compromise the result.
COOKING TIMES Roast beef is traditionally served “rare,” with the center of the meat uncooked and appearing red-pink. Generally, for a cut of meat around 3.3 – 4 lbs, the cooking times are: 20/25 minutes for rare, 25/30 minutes for medium, and up to 40 minutes for well-done (which I do not recommend).
STORAGE
Consume the roast beef within 2-3 days at most. Store the piece of meat in the refrigerator wrapped in kitchen film and slice it thinly, just enough for a meal.
FAQ (Frequently Asked Questions)
Difference between Roast Beef and Roast
Firstly, the origin: Roast Beef has Anglo-Saxon origins and is mainly prepared with ribeye and sirloin, while roast is part of the Italian culinary tradition and prefers selected cuts of meat like eye of round, top round, or rump, which are leaner than those used for Roast Beef.
