Italian Roast Beef (Rachael Ray) Recipe

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Ingredients:

Serving

1 (4 1/2 to 5 lb) rump roast, trimmed and tied
1 head garlic, cloves peeled
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 medium onions, red or yellow, peeled and each cut into 8 wedges
2 fresh bay leaves
6 medium carrots, peeled and cut into thick pieces on an angle
4 ribs celery from the heart with leafy tops, cut into thick pieces
4 sprigs rosemary, leaves stripped and finely chopped
1/4 cup tomato paste
2 cups dry white wine
2 cups chicken stock-in-a -box
1 lb egg pasta such as tagliatelle
8 tbsp butter
4 sprigs sage, leaves only

Directions:

Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5420.08 Kcal (22693 kJ)
Calories from fat	2280.7 Kcal
		% Daily Value*
Total Fat	253.41g	390%
Cholesterol	546.5mg	182%
Sodium	777.31mg	32%
Potassium	2697.96mg	57%
Total Carbs	292.32g	97%
Sugars	55.87g	223%
Dietary Fiber	25.57g	102%
Protein	453.25g	907%
Vitamin C	57.4mg	96%
Vitamin A	9.2mg	305%
Iron	38.9mg	216%
Calcium	1596.6mg	160%

Amount Per 100 g
Calories	459.33 Kcal (1923 kJ)
Calories from fat	193.28 Kcal
		% Daily Value*
Total Fat	21.48g	390%
Cholesterol	46.31mg	182%
Sodium	65.87mg	32%
Potassium	228.64mg	57%
Total Carbs	24.77g	97%
Sugars	4.73g	223%
Dietary Fiber	2.17g	102%
Protein	38.41g	907%
Vitamin C	4.9mg	96%
Vitamin A	0.8mg	305%
Iron	3.3mg	216%
Calcium	135.3mg	160%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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