Roast is one of those dishes that smell like home and tradition. For us, it is always on the table during the festive Christmas holidays: simple to prepare but capable of winning everyone over with its tenderness and enveloping flavor. It is the classic second course that pleases both adults and children, ideal to serve with vegetable sides or roasted potatoes. Today I show you my version of simple roast, a dish that never disappoints.
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz Beef (Or veal in mesh)
- 2 Carrots
- 2 Onions
- 4 cups Vegetable broth
- to taste Olive oil
- to taste Sage
- to taste Rosemary
- to taste Salt
- to taste Pepper
Tools
- 2 Pots
- 1 Knife
- 1 Cutting board
- 2 Wooden spoons for turning the roast
- 2 Lids
- 1 Kitchen twine
- to tie sage and rosemary
- 1 Strainer
- 1 Knife for cutting the meat
Preparation
The result will be a tender roast that, once cooked and reduced in volume, you can cut into 4 or 5 thick, juicy slices.
In a pot, put water, one carrot, one onion, and, if desired, a stalk of celery. Bring to a boil and let simmer for at least 30 minutes: you will obtain a light and fragrant vegetable broth that will be needed for cooking the roast. If you are short on time, you can use a vegetable bouillon cube, but homemade broth will give a more authentic taste.
In a large pan, heat a few tablespoons of oil and add the second carrot and onion chopped. Sauté gently: this base will add flavor to the meat.
Place the roast in mesh in the pot and brown it on all sides. It is important for the meat to color well: this way it retains its juices and remains tender. Turn it with tongs or wooden spoons, avoiding piercing it.
The picture below is my well-sealed roast.
Add sage and rosemary tied with twine, a pinch of salt and pepper. Pour a ladle of hot broth and cover with the lid. Continue cooking over medium heat for about 1 hour and 15 minutes, turning the meat occasionally and adding more broth little by little.
The roast is ready when, piercing with a fork, it feels tender and yielding. If the meat is still hard, extend the cooking by adding a ladle of broth.
Strain the cooking juices with a strainer. If it is too liquid, you can thicken it with a teaspoon of sifted flour. For a more velvety sauce, whip it with a knob of butter at the end of cooking.
In my case, it was sufficient to just pass it through the strainer.
Turn off the heat and let the meat rest for 10 minutes covered with a sheet of aluminum foil. This step allows the juices to distribute better. Cut the roast into slices about half an inch thick and serve it with its gravy.
You can store the roast in the fridge, well sealed in an airtight container, for 2 days along with its gravy. This way it will remain soft and flavorful. If you want to keep it longer, slice it and freeze it with the sauce: it will last up to 3 months. When serving, let it thaw slowly in the fridge and reheat it in a pan with a ladle of broth or its cooking juices, so it will become tender and tasty again.
You can substitute beef with veal for a more delicate taste.
If you want a more aromatic roast, deglaze with half a glass of red wine after browning.
It is excellent served with roasted potatoes or baked vegetables.
FAQ – Simple Roast
Can I cook it in the oven instead of on the stovetop?
Yes, you can cook it in the oven at 350°F for about 1 hour and a half, adding broth or wine in the pan to keep it moist.
How can I make the gravy thicker?
You can reduce it over high heat or add a teaspoon of sifted flour or cornstarch.
Is it better served hot or warm?
The roast is delicious hot, but you can also serve it warm: in this case, slice it thinly and accompany it with its reheated gravy.
And here is your simple roast, soft and flavorful, perfect to bring to the table on festive days or when you want to pamper your family with a traditional dish. Serve it with its gravy and a side of vegetables or roasted potatoes: you’ll see it will win everyone over at the first taste.
