Italian-style Braised Beef Rosto

Ingredients

• 2 pounds (900g) beef chuck roast 2 pounds (900g) beef chuck roast
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 sprig rosemary 1 sprig rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Season the beef roast generously with salt and pepper.
3. 3.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4.
   Sear the beef on all sides until browned, then remove from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened and lightly browned.
6. 6.
   Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
7. 7.
   Stir in the tomato paste, beef broth, bay leaves, and rosemary.
8. 8.
   Return the beef to the pot and bring the liquid to a simmer.
9. 9.
   Cover the pot and transfer it to the preheated oven.
10. 10.
    Braise the beef for about 3 hours, or until it is fork-tender.
11. 11.
    Remove the pot from the oven and let the beef rest for a few minutes before slicing.
12. 12.
    Serve the Braised Beef Rosto with the sauce spooned over the top, alongside creamy polenta or mashed potatoes.

Treat your ingredients with care...

• Beef chuck roast — Choose a well-marbled cut of beef for maximum tenderness and flavor.
• Red wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to enhance the richness of the sauce.
• Tomato paste — Use high-quality tomato paste for a concentrated flavor.

Tips & Tricks

• For an extra depth of flavor, marinate the beef roast in red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can remove the beef from the pot once it's cooked and simmer the sauce on the stovetop until it reaches the desired consistency.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Braised Beef Rosto hot, with the sauce generously spooned over the tender slices of beef. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.

Presentation advice

Arrange the sliced beef on a platter and pour the sauce over it, allowing it to pool around the meat. Serve with a side of creamy polenta or mashed potatoes to soak up the delicious flavors.