Ricetta Arrosto al forno

Preheat the oven to 375°F (190°C).

Pat the beef roast dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Remove the roast from the skillet and set aside.

Add chopped onion, carrots, and celery to the skillet and sauté until softened, about 5 minutes.

Stir in minced garlic, rosemary, and thyme, cooking for another minute until fragrant.

Return the beef roast to the skillet, placing it on top of the vegetables.

Pour in red wine and beef broth, scraping up any browned bits from the bottom of the skillet.

Add bay leaves and bring the liquid to a simmer.

Transfer the skillet to the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Baste the roast with the pan juices every 30 minutes.

Once done, remove the roast from the oven and tent loosely with foil; let it rest for 15-20 minutes.

Meanwhile, strain the pan juices into a saucepan and simmer to reduce slightly.

Finish the sauce by whisking in butter until smooth.

Slice the roast and serve with the sauce drizzled on top.

Spice Level:

Allergens