The pot roast beef is a delicious dish typical of celebrations or occasions. The process is not difficult, it just requires a little patience and care, and in 20-30 minutes you will have an amazing dish.
The perfect pot roast beef will have a cooked outer layer and a pink inner core, depending on your personal taste, I like it quite pink. Unlike the classic roast beef recipe, you won’t even need to turn on the oven!
If you like classic meat-based dishes, don’t forget to also read the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 446.80 (Kcal)
- Carbohydrates 0.13 (g) of which sugars 0.09 (g)
- Proteins 39.22 (g)
- Fat 31.39 (g) of which saturated 13.22 (g)of which unsaturated 13.68 (g)
- Fibers 0.04 (g)
- Sodium 561.83 (mg)
Indicative values for a portion of 5 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 for 4 people
- 1.32 lbs beef
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- 1 knob butter
Tools
- 1 Frying pan non-stick
- 1 Knife
- 1 Cutting board
Procedure
The secret to a good roast beef is the meat used; there are various cuts, the best being the loin and the sirloin. If you can’t find these cuts, you can also use the round, rump, or topside.
Finely chop the rosemary with a knife; you need to obtain a fine mince with which you will sprinkle the meat. The heat of the pan will scent the meat with rosemary.
Do not salt the meat before cooking to avoid it absorbing the liquids; better to cook first and then adjust the salt.
Place a non-stick frying pan on the stove, add a drizzle of oil and butter, heat well, and when the butter is melted and the pan is hot, start browning the meat on all sides.
The butter adds flavor to the meat, and the oil helps prevent the oil from burning during prolonged cooking, leaving a bitter taste on the meat.
The outer crust serves to seal and lock the juices inside the roast beef. Once you have sealed all sides of the roast beef in the pan, it’s time to lower the heat so that cooking is gentle and delicate.
Continue cooking for 20 minutes, salt the meat, and check if it’s hot. If you have a thermometer, you can check that the temperature is between 127-131°F.
If you don’t have a thermometer, pierce the meat with a skewer and check that the internal juices are clear and not pink. When the liquid is clear, the meat is cooked.
Let it rest in the fridge for 2-3 hours and slice thinly with a slicer or knife.
Your pot roast beef is ready!
Plating Tips:
Now that the dish is ready, how do we serve it? I recommend serving the roast beef already sliced on a serving dish or in individual plates. You can complete the dish with baked potatoes or pan-fried potatoes. I like to serve this dish with accompanying sauces like basil mayonnaise, aioli sauce, or a reduction of its cooking juices.
Wine Pairing with Pot Roast Beef:
How do we pair wine with a dish served cold but with a strong taste? I recommend pairing this recipe with a red wine like Pinot Noir or a Chianti Rufina.
In the summer, you can also serve this dish with white wine; I recommend a Chardonnay or a Pinot Grigio from Trentino
