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 do not want to use the oven, it is cooked in a pot with vegetables and vegetable broth after it has been 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.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3.3 lbs beef (for rolled roast)
- 1 carrot
- 1 stalk celery
- 1 spring onion
- 3.5 oz extra virgin olive oil
- 1 glass white wine
- 1 quart 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 String
Steps
Place the meat on an open cutting board and season with salt, pepper, thyme, and rosemary. Roll it up and tie with kitchen string.
Pour the oil into a large double-bottomed pot. Heat over 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 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 sauté for 5 minutes, then deglaze with the wine and let the alcohol evaporate without the lid.
Once 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; if not, continue for another 30 minutes. Check occasionally to see 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 for at least 4 hours in the refrigerator. Remove the string and slice, about 5-6 mm thick. Arrange them in a pot if not served immediately or on a serving platter.
Blend the cooking juices with a hand blender, then strain through a fine-mesh strainer to make it smooth and velvety.
Serve the meat with the hot cooking juices.
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 up to 3 days in the refrigerator and can also be frozen.
FAQ (Questions and Answers)
Why isn’t my cooking sauce thick?
Probably the meat cooked sooner 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 sauce and let it thicken for about 5-10 minutes.
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