This is a classic dish that I’m sure everyone remembers fondly from their childhood, just like I do. This is a great dish because you can feed a large group with a relatively cheap piece of meat and also because this is a “low and slow” cooking dish, you can get tons done around the house while it cooks! As always, beef is one of those things that is very healthy; full of nutrients and protein that your body needs, you just need to be mindful of portion control.
Serves 8
3 lb (1.3 kg) Outside round roast
½ Cup white wine
1 796 ml can of whole tomatoes
1 Stalk of celery, cut into thirds
1 Large carrot, peeled and cut into thirds
1 Large onion, peeled and quartered
3 Cloves garlic, smashed
2 Bay leaves (I used dried bay leaves)
Salt
Pepper
– Heat a large pot over high heat.
– Season the roast on all sides and when the pot is hot, sear the roast on all sides, starting with the fat side down.
– Rotate the roast every few minutes; you want the meat to be dark and caramelized on all sides.
– After the roast has been browned on all side, set the roast aside and wipe any excess fat away with a paper towel (just absorb the fat, leave the meat bits in the pan, trust me!).
– Deglaze the pot with the white wine (bring the liquid to a boil and scrape the bottom of the pot with a wooden spoon to release any flavours).
– Add the can of tomatoes to the pot after the wine has boiled for about a minute (the alcohol will be cooked out at this point).
– Break the tomatoes up a bit with a fork or potato masher but keep in mind you want the tomatoes to stay chunky.
– Add the celery, carrot, onion, garlic, bay leaves and then season the sauce liberally with salt and pepper; mix well.
– Bring the sauce to a boil. When it’s boiling, return the roast and any juices on the plate to the pot; place the roast fat side down.
– Drop the heat to medium low, cover the pot with a tight fitting lid and let the roast simmer for two and a half to three hours.
– Taste and adjust seasoning.
– You can slice the meat or break it into chunks when serving.
– Serve with some of the tomato sauce on top of the beef or return the meat to the pot and serve it as is, discard the bay leaves.
– This is great with steamed or mashed potatoes.
Notes:
- I trimmed the fat away from the roast before slicing it up.
- Use any tough, inexpensive cut of meat.
- You can use red wine or beef stock, or even water in place of the white wine.
