Dana Rosto

Ingredients

• 1.2 kgbeef roast
• 2carrots
• 2onions
• 2 tbspbutter
• 2bay leaf
• to tastefine sea salt and black pepper

Method

1. Begin by generously seasoning the 1.2 kg beef roast with fine sea salt and freshly ground black pepper. Ensure the seasoning is evenly distributed by rubbing it all over the surface of the meat, pressing gently to help it adhere. This step enhances the flavor throughout the roast.
2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming and lightly browned, carefully add the seasoned beef roast. Sear each side for about 3-4 minutes until a deep golden-brown crust forms. This browning process locks in juices and adds depth of flavor.
3. While the meat is browning, peel and roughly chop 2 onions and 2 carrots. Once the meat is browned, remove it from the pot and set it aside momentarily. Add the chopped onions and carrots to the same pot, stirring them in the remaining butter and beef drippings until the onions become translucent and the carrots start to soften.
4. Return the browned beef roast to the pot, nestling it among the vegetables. Add 2 bay leaves to the pot, tucking them into the liquid to infuse their aroma. Pour in enough water to cover the meat halfway, which will help in braising the beef to tenderness.
5. Bring the liquid to a gentle simmer over medium heat. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the beef to braise for about 2-3 hours, turning it occasionally. The beef is done when it is fork-tender and the vegetables are soft, with a rich, savory aroma wafting from the pot.
6. Once the beef is tender, taste the braising liquid and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaves before serving. Slice the beef roast against the grain and serve it with the braised vegetables, alongside rice, bread, or a fresh salad for a complete meal.