“This is THE best roast I ever had. I found it on Everyday Italian by Giada De Laurentiis. It is definitely lip smacking good. Don't be afraid of the long instructions, it only looks like a lot of work.”
READY IN:
3hrs 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F/180°C.
  2. Rub beef generously with salt and pepper.
  3. Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time.
  4. Transfer beef to a deep plate or bowl.
  5. Add a bit more olive oil to the pot and fry onions, adding the 1 tsp of salt until they are tender about 5 minutes.
  6. Scrape up all the brown bits the meat left behind while onions are cooking.
  7. Add the garlic and sauté 1 minute.
  8. Stir in the wine and boil 1 more minute.
  9. Add the stock and porcinis and return beef to the pot.
  10. Bring the sauce to a boil, cover and put the pot in the oven.
  11. Braise about 3 hours, turning the meat at halftime.
  12. Transfer the roast to a cutting board, tent with foil and let rest 15 minutes.
  13. Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth.
  14. Pour sauce into a saucepan, add rosemary sprig and bring to a boil.
  15. Season with salt and pepper to taste and remove rosemary.
  16. Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce.
  17. Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat.
  18. Best served with potatoes.

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