Classic Italian Arrosto

6 steps. Take it one step at a time.

1. 01

   Preheat your oven

   Preheat your oven to 325°F (163°C). Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.

2. 02

   Heat the olive oil

   In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef until deeply browned on all sides, about 10-15 minutes total. Remove the beef and set aside.

   15 min
3. 03

   Add the chopped onion, carrot, and celery

   In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes. Add the smashed garlic and cook for another minute until fragrant.

   8 min
4. 04

   Pour in the red wine, scraping the bottom of the pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits (fond). Let the wine reduce by half.

   5 min
5. 05

   Return the beef to the pot

   Return the beef to the pot. Add the beef broth, rosemary, and sage. The liquid should come about halfway up the side of the meat. Cover with a lid and transfer to the preheated oven.

   2 hr
6. 06

   Cook for about 2 hours, or

   Cook for about 2 hours, or until the meat is tender. Once done, let the roast rest for 15 minutes before slicing. Strain the cooking liquid to use as a sauce.

   15 min