Tuscan Style Roast (Arrosto Morto)

I used to make Arrosto Morto all the time for my children when they were growing up: they loved the taste, and I loved the simplicity! This is a great dish for families on the go, and by simply adding roasted potatoes, a vegetable or green salad, and crunchy French bread, you have a great dinner for six in an hour's time.
The meat I traditionally use in this recipe is a Butterball beef roast, which is the first cut of Top Round, but any cut of beef or a pork loin, a veal roast, or any small size roast can be used. 

- Ida Pellegrini

Tuscan Style Roast (Arrosto Morto)

3 lbs. Butterball beef roast
Salt and pepper
2 cloves garlic, slivered
2 rosemary sprigs (separate leaves)
1/4 cup olive oil (enough to cover the bottom of the pot)
3/4 cup Pellegrini Chardonnay
1/4 cup water

Cut two or three slits in the meat (about one inch deep, a few inches apart), and fill each slit with a pinch of salt and pepper, slivers of garlic, and a few rosemary leaves; use your finger to push the mixture to the bottom of the slit. Generously rub salt and pepper on all sides of roast.

Heat the oil in a heavy-bottomed pot over medium heat. Add the roast and brown well on all sides. (For medium rare, cook for about 12 minutes per pound.) Remove meat from the pot and set aside.

Add the wine and water to the pan drippings, and let the mixture cook down until it begins to thicken and carmelize into a dense brown gravy. Return the meat to the pot for 5 minutes, turning to coat on all sides.
Remove the roast from the pan and let it rest for a few minutes so the juices redistribute. Carve into thin slices, spoon gravy on top, and serve.

Serves six.

Note: Cooking time will vary according to the size and shape of the roast. A flat piece of meat will require less time.

 

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