Oven-Roasted Beef with Vegetable Sauce

Method

1. Choose a suitable cut of beef, such as scottona aged 45 days, and tie it with kitchen twine to maintain its shape.
2. Season the meat with salt and pepper, massaging it to cover all sides.
3. Heat extra virgin olive oil in a pan and sear the meat on all sides to seal in the juices. Avoid using forks to prevent piercing the meat.
4. Place the seared roast in a baking dish.
5. Add chopped carrots, celery, onion, and potato (the potato adds creaminess to the sauce).
6. Add a bay leaf and rosemary. You can also add sage if desired.
7. Pour in a glass of red wine.
8. Add hot vegetable or meat broth.
9. Bake in a preheated static oven at 180-190°C (350-375°F).
10. Every 15 minutes, baste the roast with its own cooking juices. If the sauce reduces too much, add more broth. Every 30 minutes, turn the roast over.
11. For a 1 kg roast, cooking time is about 1.5 hours. Use a meat thermometer to check doneness: 55°C (131°F) for rare, 60-65°C (140-149°F) for medium. If you don't have a thermometer, pierce the center; if red liquid comes out, it needs more time.
12. Once cooked, wrap the roast in aluminum foil and let it rest, allowing the juices to redistribute inside.
13. For the sauce, blend the remaining vegetables and pan juices with an immersion blender. If the sauce is too thin, reduce it on the stove.
14. Slice the roast and serve with the vegetable sauce. Optionally, serve with a slice of toasted rustic bread and a drizzle of raw extra virgin olive oil.