The baked roast is one of the second “most classic” dishes of Italian Sunday, usually for the family, or for friends. In fact, you usually cook a good piece of beef, in the cut of the round, at least 600 grams.
A very simple and tasty recipe, to be served with classic side dishes, such as potatoes. It is essential, as first, sear the meat in the pan, with oil, because in this way it stops the flow of liquids from the meat, while cooking in the oven. Equally important for this purpose, is never pierce the meat.
Instructions
Peel the onion (1) and then chop it finely (2) to put it aside in a small bowl (3).
Wash the carrot (4) and then scrape it (5) with the vegetable grater. Put in a small bowl (6) apart.
Wash the celery stalk (7) and then cut it horizontally into three parts, to chop it comfortably (8). Put it in a small bowl (9) aside and continue.
Now take a large pot and pour in five tablespoons of extra-virgin olive oil (10), and heat over high heat. Add the chopped onion (11) and the grated carrot (12).
Add the chopped celery (13) and fry for a couple of minutes, stirring (14) with the spoon to prevent the vegetables from sticking to the bottom. Then add the meat (15) and sear on one side for a few minutes.
Then turn the meat (16) with the tongs, to sear on the other sides. Do not pierce it with a fork or sharp tools. Browning the meat in the pot is just for this purpose, lightly hardening the meat on the outer part. Then pour the white wine (17) onto the meat, and let it evaporate. Meanwhile, pour a drizzle of extra-virgin olive oil (18) onto the bottom of a baking tray.
When the wine is evaporated, pass the meat onto the baking tray (19), always with tongs. Then stick the cloves inside (20) and sprinkle the meat with the dried oregano (21).
Then sprinkle the meat with dried thyme (22) and rosemary (23), before adding the bay leaves (24).
Finally pour a little bit of hot vegetable broth (25) onto the meat, and then bake (26) in a preheated oven at 180° C for about 45 minutes. In the meantime, peel the potatoes (27).
Cut the potatoes into slices (28), then cut the slices into cubes (29) with a thickness of about half a centimeter. Place the potato cubes in a separate bowl (30).
Take a pan and pour in ten tablespoons of extra virgin olive oil (31) to make them heat over high heat. Put the garlic clove to brown (32), and add the potato cubes to the pan (33).
Add a little bit of dried rosemary to the potatoes (34) and start stirring (35) from time to time while the potatoes are frying. Let it go until the potatoes are almost cooked, and then add salt (36).
In the meantime always remember to add a ladle of broth to the meat (37), from time to time. Remove the clove of garlic (38) from the potatoes, and put them in a bowl, on a sheet of kitchen towel (39), to let the oil dry.
When the meat is almost ready, add a pinch of salt (40) and finish cooking in the oven. Then take out the baking tray (41) and put the meat on the cutting board. Remove any cords used for containment, and then start cutting the meat into slices (42), with the meat knife, before it starts to cool.
Now you just have to plate the slices of meat (43) still hot, and then sprinkle with the sauce (44) remained in the tray. If this should they are too liquid, let it thicken in a saucepan, heating it over a high flame. Always keep the meat warm during this operation. Finally, surround the meat with potatoes (45), in each dish, and serve immediately on the table.
