One 2-pound top round roast
2 cloves garlic, slivered
Fine sea salt and coarsely ground black pepper to taste
1 tablespoon Filippo Berio olive oil
1 large onion, diced
1/4 cup red wine vinegar
1 tablespoon minced flat-leaf parsley
3 tablespoons minced fresh basil
1 large carrot, peeled and shredded
1 tablespoon tomato paste
2 tablespoons dry red wine
Dry the roast well with paper towels. Make slits all over the roast and insert the garlic slivers. Rub the roast with salt and pepper.
In a Dutch oven, heat the olive oil over medium heat. Brown the roast slowly on all sides. Add the onions and cook for 5 minutes, or until they begin to wilt. Add the vinegar, parsley, basil, and carrot, and cook for 5 minutes.
Mix the tomato paste and wine together in a small bowl and add to the roast. Bring to a simmer, cover, and cook for about 1 hour and 45 minutes, or until a knife is easily inserted into the meat.
Remove the meat to a cutting board and let rest for 10 to 15 minutes. Strain the pan juices through a sieve set over a bowl, pressing on the solids with a wooden spoon to extract as much liquid as possible. Set the pot aside.
Cut the roast into ¼-inch slices. Return the meat to the pot, add the strained juices, and bring the juices to a simmer. Serve immediately, with some of the juices poured over the meat.
Note: For the flavor of Emilia-Romagna, substitute Balsamic Vinegar in place of the red wine vinegar.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.
This recipe was originally featured on Show 804.
This recipe is featured on Season 26 - Episode 2605.