Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
| Servings | Prep Time |
| 6 to 8 people | 30 minutes |
| Cook Time |
| 2 hours |
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Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
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Ingredients
- 4 lb boneless beef rump or top round in one piece, tied together with butcher string
- salt and fresh ground black pepper
- ¾ cup red wine
- 1 clove garlic,peeled
- 2 cups roughly chopped onions
- 1 cup roughly chopped carrots
- 1 cup roughly chopped celery
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tomato paste
- ¼ teaspoon grated nutmeg
- 1 stick cinnamon
- 3 ½ cups beef or veal stock
- 1 sprig fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- ¼ cup Cognac or brandy (optional)
- 3 tablespoons heavy cream (optional)
Servings: people
Instructions
- In a large bowl, season the beef well on all sides with salt and pepper. Add the wine, garlic, and ½ cup each of the onions, carrots and celery. Cover and refrigerate for at least overnight but no more than 16 hours.
- The next day, about 3 hours before you want to sit down to dinner, preheat the oven to 350°F.
- Remove the meat from the marinade, reserving the marinade. Pat the meat dry on paper towels. In a heavy 3-quart Dutch oven, medium-high heat the oil. Add the beef and brown on all sides.
- Transfer the beef to a plate. Add the remaining onions, carrots and celery to the Dutch oven, reduce the heat to medium-low and cook until tender and lightly browned.
- Stir in the tomato paste, nutmeg and cinnamon.
- Add the stock and reserved marinade and bring to a simmer, scraping the bottom of the pan to incorporate any browned bits. Add the thyme, bay leaf and rosemary. Season with salt and pepper to taste. Return the meat to the casserole.
- Cover the Dutch oven and place in the oven. Bake for about 2 hours, until the meat is fork tender.
- Remove the meat from the casserole and cut it into thick slices. Arrange the slices on a platter and cover with foil to keep warm while you prepare the sauce.
- Discard the herb sprigs, bay leaf and cinnamon stick. Blend the sauce right in the Dutch oven with an immersion blender until the desired consistency.
- Add the Cognac and cream, if desired, and simmer the sauce for a few minutes. Check the seasoning and adjust with salt or pepper if needed.
- To serve, spoon some of the blended sauce over the sliced roast beef and pass the remaining sauce alongside. (Alternatively, the roast beef can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced, and the sauce blended and reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.)
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