Arrosto al forno con salsa di verdure manu food

beef roast

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner while chicken thighs are more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol, while cooking wine is less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more budget-friendly option.

Preheat the oven to 350°F (175°C).

Season the beef roast generously with salt and black pepper.

Heat olive oil in a large oven-safe pot over medium-high heat.

Sear the beef roast on all sides until browned, about 4-5 minutes per side.

Remove the roast and set aside; add chopped onions, carrots, and celery to the pot.

Sauté the vegetables until softened, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Deglaze the pot with red wine, scraping up any browned bits, and let it simmer for 2-3 minutes.

Return the roast to the pot; add beef broth, bay leaves, and thyme.

Cover the pot and roast in the preheated oven for about 2 hours, or until the meat is tender.

Add chopped potatoes and zucchini to the pot during the last 30 minutes of cooking.

Remove the roast from the oven and let it rest for 15 minutes before slicing.

Meanwhile, strain the sauce and blend the vegetables until smooth, if desired.

Serve the sliced roast with the vegetable sauce poured over the top, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens