Sunday Roast, Italian Style

Ingredients

• 794 g (1¾ lb)beef
• 2carrots
• 2celery sticks
• 1yellow onion
• 2garlic cloves
• 1 sprigrosemary
• 1bay leaf
• to tasteextra-virgin olive oil
• 1 glassdry white wine
• to tastesalt and pepper

Instructions

1. 1

   Brown the beef

   Season the beef with salt and pepper. Heat olive oil in an ovenproof Dutch oven and brown the meat on every side.

2. 2

   Deglaze the pan

   Pour in the white wine and let it evaporate. Add hot broth until the beef is partially covered.

3. 3

   Roast the beef

   Put the Dutch oven in an oven preheated to 175°C (350°F). Cook for about 1½ hours, basting the beef from time to time with the cooking juices.

4. 4

   Make the sauce

   Take the roast out and leave it to rest so its juices can redistribute. Remove the herbs, then blend the vegetables and cooking juices until smooth. Strain if needed and adjust the seasoning.

5. 5

   Slice and serve

   Slice the rested beef and serve it with the hot sauce.

What is an Italian-style Sunday roast?

This is a home-style Italian roast built around beef, aromatic vegetables, wine and herbs, rather than a separate gravy served on the side. It reflects the leisurely Sunday main course remembered by Chef Lorenzo Manosperti.

Here, the vegetables are blended with the pan juices to make a sauce that brings the roast and its cooking liquid together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1900 calories, 165g protein, 30g carbs, 115g fat.

Beef supplies most of the protein and much of the fat, while the vegetables contribute a smaller amount of carbohydrate; the oil adds further fat. Serve it with a generous portion of vegetables, and add potatoes or bread if you want a more substantial plate.

Build flavour before roasting

Searing: Brown the beef thoroughly on all sides before it goes into the oven. This gives the cooking juices a deeper savoury base.

Wine: Let the white wine evaporate after adding it to the hot pan, then add hot broth to partially cover the meat. The method does not specify a quantity of broth, so add only enough to reach that level.

Let the vegetables enrich the sauce

Aromatics: Carrot, celery, onion and garlic cook alongside the beef, contributing flavour and body to the sauce. Rosemary and bay add herbal notes; remove them before blending.

Blending: Blend the vegetables with the juices until the sauce is smooth. If it is not quite the texture you want, strain it and season it again.

Watch the cooking juices

Basting: Spoon the pan juices over the beef occasionally during its roughly 1½ hours in the oven. This is the key hands-on task during the long roast.

Doneness: The method gives a cooking time but no internal temperature or visual test. Check the beef for doneness to suit your preference, and allow extra time if needed.

Rest before slicing

Resting: Once the beef is cooked, take it out of the Dutch oven and leave it to rest before carving. This gives the juices time to redistribute through the meat.

Slicing: Cut the roast across the grain where you can see its direction. Thin slices are easy to serve with a generous spoonful of the hot vegetable sauce.

Make it a Sunday meal

Serve the sliced beef with the sauce and a side that suits the occasion, such as roast potatoes, bread or a green vegetable. These are serving suggestions rather than ingredients in the recipe.

If you are planning ahead, keep the roast and sauce together when storing leftovers so the meat stays coated and flavoursome.

Recipe notes & tips

• Pat the beef dry before seasoning so its surface can brown well.
• Use a Dutch oven that holds the beef comfortably without leaving it too crowded.
• Add the wine after browning and give it time to evaporate before pouring in the broth.
• Baste occasionally, rather than repeatedly opening the oven.
• Rest the roast before slicing and keep the sauce warm while it rests.
• Taste the blended sauce after straining and adjust the salt and pepper.

Variations

• Herb change: Use a little thyme alongside the rosemary for a different herbal note.
• Red wine: Swap the white wine for dry red wine for a deeper-tasting sauce.
• Chunky sauce: Blend only part of the vegetables if you prefer more texture.
• Extra vegetables: Serve with additional roasted or steamed vegetables alongside the beef.
• Bread at the table: Offer crusty bread for soaking up the sauce.

Common mistakes to avoid

• Skipping the sear: The roast misses a layer of browned flavour; brown every side before adding the wine.
• Adding wine and broth together: The wine may not evaporate as intended; let it reduce first.
• Covering the beef completely: The method calls for partial coverage; add broth only to that level.
• Forgetting to baste: The surface can dry during roasting; spoon over some cooking juices occasionally.
• Blending the herbs: Rosemary and bay can make the sauce unpleasantly fibrous; remove them before blending.
• Slicing straight away: Juices can run out onto the board; rest the roast before carving.

How to store

Refrigerate leftover beef and sauce in a covered container for up to 3 days. Reheat gently in a covered pan with the sauce, adding a little water or broth if needed.

Frequently asked questions