Girello Pot Roast Recipe
Description
Girello pot roast is a classic Italian dish that has been treasured by generations. It is a robust, yet comforting meal that is sure to please any palate. It combines the flavors of garlic, thyme, and rosemary, with the tenderness of girello steak and the richness of beef stock. The result is a hearty and flavorful dish that is perfect for Sunday dinners or special occasions. This recipe can be easily adapted to suit your own tastes, and can be served with a variety of sides.
Prep Time
This recipe requires about 30 minutes of prep time. This involves gathering and preparing all of the ingredients, and preparing the pot for cooking. This can be done in advance if desired.
Cook Time
The total cook time for this delicious pot roast is about 2 hours and 15 minutes. This includes the time needed to sear the meat, as well as the time needed to slow cook it in the oven. Once the girello pot roast is finished cooking, it should be allowed to rest for at least 10 minutes before serving.
Ingredients
- 2 lbs girello steak, cut into large cubes
- 3 cloves of garlic, chopped
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 1/2 cup of beef stock
- 1/4 cup of red wine
- 1/4 cup of balsamic vinegar
- 2 tablespoons of fresh thyme, chopped
- 2 tablespoons of fresh rosemary, chopped
- 1 tablespoon of olive oil
- Salt and pepper, to taste
Instructions
Preheat oven to 350 degrees. Heat a large oven-proof Dutch oven or skillet over medium-high heat. Add the olive oil and heat until shimmering. Season the steak cubes with salt and pepper, then add to the pan. Sear the steak cubes on all sides until they are nicely browned. Remove the steak cubes from the pan and set aside. Add the onions, celery, garlic, thyme, and rosemary to the pan and sauté until the vegetables are softened. Deglaze the pan with the red wine and balsamic vinegar, and reduce until the liquid is almost evaporated. Add the beef stock and bring to a simmer. Return the steak cubes to the pan and stir to combine. Cover the pot with a lid, and transfer to the preheated oven. Cook for 1 hour and 15 minutes, or until the steak is fork-tender. Let the pot roast rest for at least 10 minutes before serving.
Equipment
- Large oven-proof Dutch oven or skillet
- Sharp knife
- Cutting board
Notes
Be sure to use a large, oven-proof skillet or Dutch oven for this recipe. The steak cubes are best when seared in a very hot pan, so it's important to use a pan that can handle the high heat. For a richer flavor, add a few tablespoons of butter to the pan while sautéing the vegetables.
Nutrition: Per Serving
- Calories: 390
- Fat: 18g
- Carbohydrates: 6g
- Protein: 46g
Recipe Tips
This recipe is easily adaptable to suit your own tastes. If you prefer a more robust flavor, add a few tablespoons of tomato paste to the pot before cooking, or add a few tablespoons of Worcestershire sauce to the pan while sautéing the vegetables. You can also add different vegetables to the pot, such as mushrooms, peppers, or carrots. If you prefer a thicker sauce, you can whisk together a few tablespoons of cornstarch and cold water and add it to the pot during the last 15 minutes of cooking. This will help to thicken the sauce and give the pot roast a rich, flavorful gravy.
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