Roast with Vegetable Sauce

Here’s an Italian version of roast with vegetable sauce:

Ingredients

• 1 kg of beef roast (topside or rump)
• 2 carrots
• 2 celery stalks
• 1 onion
• 2 cloves of garlic
• 500 ml of beef broth
• 150 ml of red wine
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Aromatic herbs to taste (rosemary, bay leaves, thyme)
• 1 tablespoon of tomato paste (optional)

Preparation

1. Tie the roast with kitchen string to keep it in shape during cooking.
2. Season the meat with salt and pepper on all sides.
3. In a large saucepan, heat some oil and brown the roast on all sides until well golden. Once done, remove the roast and set it aside.
4. In the same pan, add the finely chopped carrots, celery, and onion, and the whole garlic cloves. Sauté the vegetables until lightly golden.
5. If you want, add the tomato paste and cook for a few minutes.
6. Deglaze with red wine and let the alcohol evaporate.
7. Put the roast back in the pan with the vegetables and add the beef broth until it covers half of the meat.
8. Add your selected aromatic herbs.
9. Cover the pan with a lid and cook over low heat for about 2 hours, or until the meat is tender, turning the roast occasionally.
10. Once the roast is ready, remove the meat and let it rest covered.
11. In the meantime, strain the vegetables and cooking juices or blend them with an immersion mixer to obtain a smooth sauce.
12. Season the sauce with salt and pepper and, if necessary, reduce it over low heat until it reaches the desired consistency.
13. Slice the roast and serve with the hot vegetable sauce.

Curiosities

The roast is a classic of Italian cuisine, often present at family Sunday lunches. The vegetable sauce that accompanies the meat makes the dish even more flavorful and succulent, and it can be enriched by adding mushrooms, olives, or other ingredients as desired.