Beef Roast with Noble Wine and Oven Potatoes

Method

1. Make shallow incisions along the grain of the beef muscle and insert pieces of lard into the cuts.
2. Tie the beef with kitchen twine to hold its shape during cooking.
3. Heat a pan with olive oil and butter until very hot. Sear the beef on all sides until deeply browned.
4. Add the roughly chopped celery, carrots, quartered red onion, and whole garlic cloves to the pan. Cook until the vegetables begin to soften.
5. Season with salt, pepper, and fresh rosemary.
6. Deglaze the pan with half a bottle of red wine (preferably Vino Nobile di Montepulciano), scraping up any browned bits from the bottom.
7. Transfer everything (meat and vegetables) to a pot, cover, and cook over low heat for about 3-4 hours, turning the meat occasionally to keep it moist.
8. Meanwhile, prepare the potatoes: wash whole potatoes with skin, and place them in a baking dish with a clove of garlic and a sprig of rosemary. Roast until tender.
9. Once the roast is done, remove the meat and strain the cooking liquid through a fine-mesh sieve, pressing on the vegetables to extract all the juices. Discard the solids and bring the sauce to a boil.
10. Cut the twine from the roast and slice or serve whole.
11. For the potatoes: while hot, add cold butter and emulsify to create a glossy sauce. Serve the potatoes alongside the roast.
12. Garnish with freshly cracked black pepper and enjoy with a glass of the same wine.