Beef: 1 3/4 lbs
Carrots: 2
Celery stacks: 2
Yellow onion: 1
Garlic cloves: 2
Sprig of rosemary: 1
Bay leaf: 1
Extra virgin olive oil
Dry white wine: 1 glass
Salt and pepper: To taste
There are dishes that bring back memories, taking us to another time and filling us with emotions we never forget, like the classic Italian Sunday roast (arrosto della domenica). A recipe as simple as it is evocative, reminding us of family Sunday lunches in Italy and that feeling of time well spent with the right people. The roast is served with a black cabbage flan, but it’s also delicious with mashed potatoes or a simple green salad.
How to Prepare an Italian Sunday Roast
Rub the beef with salt and pepper. In an ovenproof Dutch oven, sear the meat on all sides in hot oil until browned.
Deglaze with white wine, let it evaporate, then cover partially with hot broth.
Place the Dutch oven in the oven at 350°F and cook for about 1 1/2 hours, basting occasionally with the cooking juices.
When done, remove the roast and let it rest so the juices redistribute. Blend the juices with the vegetables, after removing the herbs, to make a smooth, flavorful sauce. If needed, strain and adjust seasoning.
Slice the roast and serve with the hot sauce.
