Cream Roast

Cream roast is a hearty and pleasantly creamy dish, ideal for a family dinner or a Sunday gathering. Here’s how to prepare it:

Ingredients

• 1 kg of veal or beef roast (topside or silverside)
• 4 tablespoons of extra virgin olive oil
• 60 g of butter
• Salt and pepper to taste
• 1 glass of dry white wine
• 1 onion
• 1 carrot
• 1 celery stalk
• 200 ml of cooking cream
• Meat broth as needed (preferably homemade)

Preparation

1. Prepare a mince with onion, carrot, and celery.
2. In a suitable pot, heat the oil and half of the butter and brown the roast on all sides until it is well golden.
3. Salt, pepper, and deglaze with the white wine.
4. Add the minced vegetables around the roast and cook for a few minutes.
5. Cover the roast with hot broth and cook it over medium-low heat with the lid for about 1 hour and a half or until it is tender (the time may vary depending on the size of the roast).
6. During cooking, check from time to time and if necessary add more broth to keep the meat from drying out.
7. Once the roast is cooked, remove it from the pot and let it rest.
8. Blend the cooking base with the vegetables and put everything back in the pot.
9. Add the cream to the cooking base and strengthen the sauce over low heat until it reaches the desired thickness.
10. Slice the roast and drizzle with the cream sauce.

Interesting Facts

This dish can be accompanied by a side dish of baked potatoes or a fresh green salad. If desired, it is possible to add an aromatic note by including herbs such as rosemary or thyme during the roast’s cooking. Additionally, in some variations, mushrooms or mustard are added to the sauce to enrich the taste.