Gennaro Slow Cook Italian
Gennaro Contaldo
I’ve had this book for quite some time and kind of forgot about it. I’ve been in a rut lately and getting tired of making the same old stuff so I just started pulling out books and leafing through them to see if something jumped out at me. This recipe (along with a number of others from this book) really caught my attention. So I think it’s safe to say that I’ll be pulling this one out more often.
As for the recipe itself, it did not disappoint. It’s such a simple recipe that really packs a ton of flavor. The meat was tender and the overall taste was amazing. I thought all those herbs might make it a little overpowering but that wasn’t the case at all. I really enjoyed the blend of favors and will definitely be making it again. Just a couple of quick notes… I didn’t have any parsley so I skipped it (and didn’t miss it), and used dried marjoram as opposed to fresh. Also, the roast I had was just over 2 lbs so I adjusted the cooking time accordingly.
Ingredients:
2 carrots, sliced lengthwise
1 top round roast (3 lb approx.)
½ cup extra virgin olive oil
3 garlic cloves, finely chopped
needles from 3 sprigs of rosemary, finely chopped
small bunch of thyme, finely chopped
2 tbsp marjoram, finely chopped
a handful of parsley, finely chopped
salt and freshly ground black pepper
Preheat the oven to 400ºF
Put the carrots in a roasting pan and place the beef on top (this prevents the meat from sticking to the pan).
Combine the olive oil, garlic, herbs, salt and pepper and pour over the meat, rubbing well.
Roast in the oven for 20 minutes, then cover with foil and continue to roast for another 1¼ hours, turning the meat over after 30 minutes.
Remove from the oven and leave to rest for 10 minutes. Slice and serve.
Dinner With Diana 