The beef roast is a soft and tasty second course to bring to the table for Sunday lunch or a special occasion. Perfect for those who do not want to use the oven, it is cooked in a pot with vegetables and vegetable broth after browning it well on all sides and deglazing with white wine, which will create an excellent sauce to accompany the roast. Naturally gluten and lactose-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.3 lbs beef (beef muscle)
- 1 carrot
- 1 stalk celery
- 1 spring onion
- 3.5 oz extra virgin olive oil
- 1 glass white wine
- 1 qt vegetable broth
- 1 sprig rosemary
- 2 sprigs thyme
- salt
- pepper
Tools
- 1 Cast Iron Pot
- 1 Cutting Board
- 1 Knife
- 1 Hand Blender
- 1 Strainer
- 1 Kitchen Twine
Steps
Place the meat on an open cutting board and season with salt, pepper, thyme, and rosemary. Roll it onto itself and tie it with kitchen twine.
Pour the oil into a large pot with a double bottom. Heat over low flame for 2 minutes and add the meat. Brown well on all sides, turning it occasionally over high heat.
Meanwhile, dice the celery, carrot, and spring onion 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 a lid.
As soon as the alcohol has evaporated, add half of the broth and close 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 from time to time if it dries out too much, if so, add a few ladles of broth.
Once cooked, remove the meat and wrap it in aluminum foil. Let it cool first at room temperature and then in the refrigerator for at least 4 hours. Remove the twine and slice, about 0.2 inches thick. Arrange them in a pot if not served immediately or on a serving dish.
Blend the cooking broth with a hand blender, then strain it with a fine-mesh strainer to make it smooth and velvety.
Serve the meat with the hot cooking broth.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
The beef roast can be stored in the refrigerator for up to 3 days, it can also be frozen.
FAQ (Frequently Asked Questions)
Why isn’t my cooking broth thick?
Probably, the meat was cooked earlier and there wasn’t enough time to thicken. In this case, you can take a tablespoon of cornstarch, dissolve it in a little cold water, add it to the broth, and thicken for about 5-10 minutes.
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