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Rosemary-Braised Beef Roast

By
Andrew Chase
Photography by
Kevin Hewitt
  • Gluten free
  • Lactose free
  • Peanut free
  • Low carb
Few dishes are as appealing in cold weather as finely braised meat in a rich, luscious sauce. If you are using rump roast, look for a well-marbled piece. The roast is also excellent with other braising cuts, such as rib-end. If you are serving this with regular potato gnocchi or with potatoes or another starch instead of the Fresh Parsley Gnocchi, then stir 1/2 cup/125 mL chopped fresh parsley into the sauce and cook for 1 minute.

Ingredients

  • 6 lbs  (2.7 kg)  beef rump roast
  • 3/4 tsp  (4 mL)  black pepper
  • 2 tbsp  (30 mL)  vegetable oil
  • 2 tbsp  (30 mL)  olive oil or butter
  • 2 onions, diced
  • 3 carrots, diced
  • 1-1/2 cups  (375 mL)  diced celery, including inner stalks and leaves
  • 4 cloves garlic, minced
  • 2 cups  (500 mL)  dry red wine
  • 1 can  (28 oz/796 mL) tomatoes with juice
  • 2 tbsp  (30 mL)  tomato paste
  • 1-3/4 tsp  (9 mL)  salt
  • 3 bay leaves
  • 2 sprigs fresh rosemary (or 2 tsp/10 mL dried)
  • 2 tsp  (10 mL)  dried oregano

Preparation

Sprinkle roast with pepper. In large skillet, heat vegetable oil over high heat; brown roast all over. Transfer roast, fat cap side up, to large Dutch oven; pour off fat from skillet.

Reduce heat to medium-high and heat olive oil; add onions, carrots, celery and garlic. Sauté until vegetables are tender, 10 to 12 minutes; scrape vegetables over and around roast.

Return skillet to heat and add wine; stir in tomatoes, breaking up slightly, tomato paste and salt. Bring to boil and pour over roast. Scatter bay leaves, rosemary and oregano in pan; cover and bake in 350F/180C oven for 2-1/2 hours.

Uncover; roast, basting every 30 minutes, until meat is tender when tested with fork, 1-1/2 to 2 hours. Transfer roast to cutting board; let stand for 10 minutes.

Meanwhile, skim off fat from sauce; discard bay leaves and rosemary sprigs. If sauce is not thick enough, place over high heat and boil until desired consistency. Slice meat thinly; transfer to serving platter and spoon sauce over top.

Makes 8 to 10 servings.

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