Prep 10 mins
Cook 5 hrs
Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.
- 3 lbs beef eye round
- 1⁄2 cup olive oil
- 1 medium onion, finely chopped
- 1 slice thick bacon, chopped
- 3 tablespoons tomato paste
- 6 bay leaves
- 4 whole cloves
- 1⁄2 teaspoon crumbled rosemary
- 1 (750 ml) bottle dry red wine
- 6 cups low sodium beef broth
- 1 (1 lb) can italian tomato, drained and chopped
- pan fried polenta
- spinach, sauteed in
- olive oil
- Season beef (lightly if using salted broth).
- Heat oil in large Dutch oven over high heat.
- Add beef and brown on all sides, about 15 minutes.
- Transfer beef to platter; reduce heat to medium.
- Add onion and bacon to pot.
- Sauté until onion is golden, about 8 minutes.
- Mix in tomato paste, bay leaves, cloves and rosemary.
- Add wine.
- Return meat and any juices.
- Cover and simmer 30 minutes, turning meat once.
- M ix stock and tomatoes into sauce.
- Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
- Transfer beef to platter.
- Cover with foil to keep warm.
- Strain sauce through fine sieve, pressing on solids.
- Degrease sauce.
- Return sauce to pot.
- Boil until reduced to 2 cups, about 1 hour.
- Add any beef juices from platter.
- Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
- Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
- Serve sautéed spinach alongside.
I served this for our Christmas dinner when the turkey didn't defrost. The roast was tender and sauce was very nice over mashed potatos.