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italian christmas roast beef recipe

Italian Roast Beef with Herb-Scented Gravy

This Italian-inspired roast beef recipe features tender beef, braised in either milk for a silky texture or red wine for a deep, rich flavor. Paired with crispy, herb-infused roasted potatoes, it’s the perfect holiday meal. The gravy is made from pan juices, bringing a comforting, savory touch to the dish.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Course, Side Dish (Roasted Potatoes)
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Beef
  • 3-4 lb rib sirloin, or top rump roast (or bottom round for a leaner option)
For the Braise or Gravy
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 cups milk for milk-braise or 1 bottle red wine (for stracotto)
  • 1 large onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon fresh parsley chopped
  • Salt and pepper to taste
For the Potatoes
  • 2 lbs potatoes peeled and quartered
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon oregano chopped
  • Salt to taste

Method
 

Preheat Oven & Prepare Beef:
  1. Preheat the oven to 350°F.
  2. Season the beef generously with salt and pepper. Lightly dredge in flour.
Sear the Beef:
  1. Heat olive oil and butter in a pan over medium heat. When shimmering, add the beef and sear on all sides until a golden-brown crust forms.
Build the Flavor:
  1. In the same pan, sauté chopped onion, carrot, and celery until soft. Stir in garlic, parsley, and sage for 1 minute.
  2. Deglaze the pan with red wine (or add milk for the milk-braise), scraping up the browned bits.
Braise the Beef:
  1. Return the beef to the pan and add rosemary and bay leaf. For a milk-braise, pour in hot milk, submerging the beef. For stracotto, add wine and tomatoes.
  2. Cover and cook at 300°F for 60-90 minutes (for milk-braise) or 2-4 hours (for red wine braise), until the beef is tender.
Roast the Potatoes:
  1. Toss peeled, quartered potatoes with olive oil, rosemary, oregano, and salt. Spread on a baking sheet and roast at 400°F for 40-60 minutes, turning halfway through. Finish under the broiler for extra color.
Make the Gravy:
  1. After removing the beef, sift flour into the pan juices and whisk until smooth. Simmer until thickened, adjusting the seasoning.
Rest & Carve:
  1. Let the beef rest for 15-20 minutes before carving. Serve with the roasted potatoes and spoon the gravy over the meat.

Notes

  • For best results, use a meat thermometer to ensure proper doneness. For medium-rare, pull the roast out at 118°F and let carryover heat bring it to about 130°F.
  • Leftovers can be stored up to 3 days and can be used for sandwiches or turned into a beef stew.