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Arrosto di Manzo Recipe Guide for Arrosto di Manzo (Italian Roast Beef)

Arrosto di Manzo

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Roasting pan
  • Meat thermometer
  • Sharp knife
  • Cutting board
  • Small bowl for seasoning
  • Aluminum foil

Ingredients
  

  • Ingredients
  • For the Roast:
  • 3-4 pounds of beef roast e.g., ribeye, sirloin, or eye of round
  • 4 cloves of garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • 1 cup beef broth for basting

Instructions
 

  • Method
  • Step 1: Prepare the Beef
  • Preheat the Oven: Preheat your oven to 325°F (160°C).
  • Season the Beef: In a small bowl, mix the minced garlic, olive oil, rosemary, thyme, salt, and pepper. Rub this mixture all over the beef roast, ensuring it’s well-coated.
  • Step 2: Sear the Roast
  • Sear the Meat: In a large roasting pan over medium-high heat, sear the roast on all sides until browned, about 3-4 minutes per side. This step enhances the flavor and creates a nice crust.
  • Step 3: Roast the Beef
  • Roast in the Oven: Transfer the pan to the preheated oven. Pour the beef broth around the roast to keep it moist. Roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).
  • Step 4: Rest and Slice
  • Rest the Roast: Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
  • Slice and Serve: Using a sharp knife, slice the roast against the grain into thin slices. Serve with your favorite sides and drizzle with pan juices.
  • Variations
  • Herb Crust: Add a mixture of breadcrumbs and grated parmesan to the herb rub for a crunchy topping.
  • Red Wine Sauce: Deglaze the roasting pan with red wine after removing the roast to create a rich sauce.
  • Vegetarian Option: Substitute the beef with a large portobello mushroom cap for a vegetarian version.