Saturday, March 21, 2009

Chefs Chuck's Italian Roast Beef

Roastbeef all'Italiana

Roast beef is the ultimate dinner, so elegant and delicious. A great meal reserved for the weekends when you have time to cook this slow tender roast. Before cooking always allow roast to warm up to room temperature. After cooking let rest 15 minutes before carving. I use the round tip roast you could use a rump roast, or sirloin tip. Served with mashed potatoes, gravy and those sweet balsamic carrots with pine nuts. Tomorrow we will have great roast beef sandwiches on our picnic!

Italian Roast Beef
3 pound round tip roast
extra virgin olive oil
salt and pepper
2 garlic cloves
4 sprigs fresh thyme
4 sprigs fresh oregano
3/4 cup red wine

1 cup water
1 cup beef broth

Bring roast to room temperature about 1 hour. Wash and pat dry rub with olive oil and generously add salt and pepper. In a large pan add olive oil and brown on all sides. Place roast on a rack in a roasting pan. De glaze pan with 1/2 cup wine then add 1 cup water, garlic, thyme, and oregano. Pour juice and herbs on top of roast and cook at 200 degrees. Cook 3 1/2 hours or till internal temperature is 130 degrees, which is rare. Let rest for 15 minutes, covered before slicing. De glaze pan with beef broth and 1/4 cup wine, add salt and pepper to taste reduce 1/3.

2 comments:

  1. I love roast beef, this looks like a great version. I'm intrigued by those carrots too.

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  2. Hi Sara, Yes this was very tender beef, do to a very slow cooking, plus the sandwiches after !
    Carrots were even sweeter with the nuts and balsamic.
    Thank You

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