I was so happy when I found this cut of meat here in the US, it’s exactly the same my grandmother uses to make her roast, she calls it “girello” and she uses less carrots, making it more about the meat. But when I was a kid I was always looking for the orange veggies, so when I first tried to make it, I put a lot of carrots… I love their sweet taste and soft consistency. The recipe is very simple, and there is always a big satisfaction in cooking a big piece of meat. It’s amazing how very few ingredients, when put together, can create such an amazing flavor. Simplicity always pays off, you’ll be surprised. Maybe this one will beat your mom’s recipe, or grandma’s… Here Ale’s version:
- 2 lbs Beef Top Round, in one piece, tied up.
- 1 medium yellow onion
- 1 lbs Baby Carrots
- 3 glasses of dry white wine (I use Frascati Superiore)
- Black Pepper
- Extra Virgin Olive Oil
Place a cast iron pot on the stove, add the oil and turn the flame on to medium-high. Sear the meat on each side (this is going to give your roast a proper roast-look), like 3 min per side. Add some salt and make sure each side has the same color. Add the finely sliced onion and let it go for 5 minutes. When the onion starts to turn dark, add the carrots, stir and let if go for 5 more minutes.
Grind a good amount of fresh black pepper and add the wine. As soon as the wine starts to boil, lower the flame and cover with the lid. Most of the work is done, you only need some patience now. It will take no less than a couple of hours of slow cooking. Keep the flame low, just enough heat to keep it gently boiling. A good cast iron pot will help distribute the heat evenly, contributing in a super tender meat. 15 minutes before turning the flame off, remove the lid and let some of the juices to evaporate. This time will also allow for the onion to melt in the sauce, creating a super yummy gravy that will help moist the meat once sliced.
Remove the roast from the pan, let it “rest” for 5 minutes and slice it into 1/2 inch slices. Put it on a plate, add the carrots, the gravy and bring it to the table. Make sure you have some fresh baked bread for the ‘scarpetta”.