Duch oven Sunday roast

With Beef, EVO Oil & Vegetables

[ROLO MOSXARAKI]

This is the dish that you’ll find in every Greek table as a Sunday or holiday meal. If you have the patience, you will spend just 10 minutes on the preparation for this dish, and leave it cooking in the oven for many hours on a low heat, until it begins to fall off the bone. Do not worry about adding too many whole garlic cloves; they add an unbelievable sweetness to the well-cooked meat. Undoubtedly a spectacular Sunday roast that will impress at every gathering.

Serves8 servings

Cooks In10' preparation | 5 hours roasting

DifficultyEasy

Ingredients

4.4 lb beef, sirloin steak or brisket or round with fat
2 tbsp. extra-virgin olive oil
6-8 cloves of garlic, whole with skin
6 potatoes, cut in bite-size cubes
6 carrots, sliced
3-4 celery stalks, trimmed and cubed
1.1 lb small onions
2 bay leaves
2-3 sprigs thyme
Salt, freshly ground pepper

Method

Preheat the oven to 430°F.
Leave the meat on the kitchen counter for about 30 minutes to 1 hour, until it reaches room temperature.
Coat with olive oil and season to taste.
Place the garlic cloves, bay leaves and thyme in a baking dish, and put the meat roll on top.
Roast for 30 minutes.
Reduce the temperature to 280°F.
Cover with parchment paper and aluminum foil, and seal well over the edges.
Leave in the oven for 3 hours and 30 minutes.
By this time, the meat should be very tender.
Brush the meat thoroughly with its juices.
Add the carrots, potatoes, celery, and onions and mix with the juices.
Increase heat to 340°F and cook uncovered for 45 minutes, until the meat fat becomes crispy and the vegetables are tender.

TIP

Ask your butcher to wrap the meat tightly into a roll and place in the netting with the fat facing outwards. Half of the recipe’s success depends on this. As the meat slow-cooks on a very low heat, the fat will melt and drip all over it, keeping it moist, juicy and tender.
You can do this yourself; tie kitchen string very tightly across the meat so that it keeps its shape as it cooks and all the juices are trapped inside.