I’ve been making this delicious braised roast beef for dare I say, over 30 years! Everyone who eats it wants the recipe, my whole family loves it and it’s almost embarrassing how simple it is to put together.
I usually make it once in the fall and once in the winter. You can also make this in your crock pot but I much prefer to braise it in my cast iron pan, but it works either way.
If you make it on the weekend and braise it low and slow and if you want just heat it up and have it during the week, and it’s still amazing. This roast goes wonderful served with polenta, mashed potatoes or with buttered egg noodles on the side.
You can use a nice three or four pound chuck roast, I use to make it with a rump roast in my crockpot and that always came out good as well.
The star of this dish is a bottle of giardinera. Giardinera is a delicious condiment with a mixture of usually carrots, celery, olives, cauliflower, onion and of course hot or mild peppers. It’s brined and covered in oil. I always use the mild version, in my opinion the hot one is too harsh for this.
I hope you can find it in your neck of the woods, it seems to be getting more and more popular and you can even get the Chicago style version on Amazon. I’m pretty fortunate here in Chicagoland I can get it at multiple grocery stores and Italian markets.
The other ingredients are some beef stock, garlic and a bag of frozen pearl onions.
You won’t believe how easy it is to prep this meal, it’s super quick and fast!
It’s amazing how something so simple to make can taste so darn good!
Buon Appetito
- 3 or 4 lb. chuck roast or sirloin roast or even a rump roast
- 1 16oz. bottle of mild Giardinera, drained of oil
- 3 or 4 garlic cloves
- 1 bag of frozen pearl onions
- 1 box of low sodium beef broth or stock
- Stud your beef with slivers of garlic all around
- Salt and pepper both sides of the beef
- Drizzle olive oil into a heavy bottomed pot with lid, one that can be placed into the oven as well.
- Sear the beef on both sides til nice and deep golden brown.
- Add the drained mild giardinera and half a box of the beef stock.
- Put the lid on and place into a 350 degree oven, after about an hour add in the bag of frozen pearl onions.
- Cook time should take a couple of hours depending on the size of your roast and ovens do vary, Check it with a knife, it, it should pass easily through it and feel nice and tender.
- Next day eating is just as delicious so making it the day before is fine.
- Serve it with polenta, mashed potatoes or buttered egg noodles.
The cut of meat you get is either a rump roast or a top round. Make slits in the roast with a knife and then stuff slivers of garlic all around. Generously salt and pepper the roast and sprinkle with dried oregano. How easy is that?
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
