Beef Italian Pot Roast by Dapur Sinolin

Beef Italian Pot Roast by Dapur Sinolin

Italian grilled meat gives a different taste when we enjoy it, try it and you will know it.



1/2 cup Sinolin cooking oil
400 gr roast beef
1 teaspoon of salt
1/2 teaspoon of black pepper powder
1 large carrot, diced
1 large celery stick, diced
1 medium onion, diced
2 cloves of garlic, finely chopped
2 tablespoons of celery leaves
1 bay leaf
3 glasses of Italian red wine
1 28 ounce tomato Italian tomato, remove the seeds


  1. Roast grilled meat: Cut some of the fat from the meat. Pat dry with paper towels. Season with salt and pepper.
  2. Heat oil in a large or heavy pot or a Dutch oven with medium-high heat.
  3. When the oil is hot, shiny but does not smoke, add the grilled meat and cook it, turn it several times, until it is completely browned on all sides, 10-12 minutes.
  4. Move the meat to the plate.
  5. Add vegetables: Reduce heat to medium. Add carrots, celery and onions. Cook, stirring occasionally until the vegetables are golden brown and start sticking to the bottom of the pan, 10-12 minutes.
  6. Add garlic, parsley, and sage, and stir until the spices are light and fragrant, about 1 minute.
  7. Pour the pan with wine, return the meat to the pan: Add 1 cup of wine and stir quickly, lift the brownish rich caramel vegetables that stick to the bottom of the pan.
  8. When almost all of the wine evaporates and coats the thick vegetables, return the meat to the pan and turn it several times to coat it with a tasty base.
  9. Add the remaining ingredients, bring to a boil until soft: Raise the heat to high, add the remaining wine, bay leaves, and tomatoes, and bring to a boil. Cover the pan, reduce the heat to low, and bring to a boil, turn over and spread the meat every half hour or more, until the meat is very tender and flakes when stabbed with a fork, 3-4 hours.
  10. Turn off the heat and let the meat roast in the juice for one hour. (You can also put the pan in a 300 ° F oven and rotate the roast every hour.)
  11. Remove the meat, reduce the sauce: Remove the meat from the pan and place it on a cutting board, cover it with aluminum foil. If the sauce is too thin, boil it to a boil quickly and reduce it until it has thick consistency.
  12. Feel and adjust the seasoning.
    Cut the meat into thick slices (it might fall apart), and place it on a warm serving plate. Sauce sauce on meat and serve hot. Serve with rice, mashed potatoes, or polenta.

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