Prep 1 hr
Cook 30 mins
Most Italian homes rarely have ovens so that leaves them roasting on the stove top. It's the perfect way to make a rare roast beef. Turning the meat is the hardest part!
- Rub the beef generously with freshly ground pepper, and place in a heavy bottomed pot large enough to hold the meat.
- Drizzle the olive oil over the meat and turn the meat over to coat with the oil.
- Add the bay leaf and garlic cloves and marinate for 15 minutes.
- Remove the bay leaf.
- Brown the meat over medium-high heat, turning to brown evenly.
- This step will take about 15-20 minutes, depending on the size of the roast.
- When the garlic begins to color remove it with a slotted spoon.
- When the roast is well browned on all sides and ends return the browned garlic cloves to the pot, remove the pot from the heat, and cover.
- Let the meat rest for 15-30 minutes.
- The internal temperature will be 140 degrees.
- Season the pan juices with salt after meat has rested.
- Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.
This is a great alternative to an oven cooked beef roast. It required a little more tending time, but the result is a moist wonderful tasting beef that produced lovely brown juices which I thickened and made gravy with. The only thing I would change is to insert the garlic slices into the meat to avoid overbrowning it. A definite "do again" recipe.
Delicious flavor and cooked just right! I had a larger roast so pretty much doubled everything. I actually inserted a meat thermometer since I have a glass lid on my dutch oven. When the temp didn't seem to be increasing fast enough, I simply turned on the burner to the lowest flame, and wound up with a perfect medium-rare roast. The browning part didn't take long, but I probably cooked this way on a low flame for at least 30 minutes. Delicious meat, delicious garlic, delicious pan juices - and easier cleanup than roasting in the oven, too!
Great and SIMPLE! As they say simplicity is best. Tender, juicy, and perfect medium-rare. I also cut slits in the meat and inserted the garlic in the holes to marinade. I didn't have to worry about the garlic burning and what did leak out during browning made a great gravy with no bitterness. I will use this recipe again and again. Thanks.