Rosemary-Braised Beef Roast

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By: Andrew Chase

Photography by: Kevin Hewitt (photo: Rosemary-Braised Beef Roast with Fresh Parsley Gnocchi)

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.

Serving(s): 8 to 10

Nutritional Information
Per each of 10 servings: about
Calories	481
Protein	59 g
Fat (total)	21 g
Sat. Fat	7 g
Carbohydrate	10 g
Fibre	2 g
Cholesterol	145 mg
Sodium	715 mg
Calcium	6 % RDI
Iron	42 % RDI
Vitamin A	60 % RDI
Vitamin C	27 % RDI
Folate	15 % RDI

Also in this menu:

Alpine fireside

Source

Homemakers Magazine: Feb./Mar. 2006

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