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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 4 servings |
||
| Calories 649 | ||
| Calories from Fat 460 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.2g | 78% | |
| Saturated Fat 18.9g | 94% | |
| Monounsaturated Fat 23.8g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 135mg | 5% | |
| Potassium 721mg | 20% | |
| Total Carbohydrate 2.5g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.1g | ||
| Protein 42.2g | 84% | |
10 Clove Stove Top Roast
By: Tish
Sep 15, 2002
Most Italian homes rarely have ovens so that leaves them roasting on the stove top. It's the perfect way to make a rare roast beef. Turning the meat is the hardest part!
SERVES 4 -6
Ingredients
- 2 lbs beef loin roast, at room temperature
- fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 1 bay leaf
- 10 garlic cloves, peeled
- sea salt
Directions
1
Rub the beef generously with freshly ground pepper, and place in a heavy bottomed pot large enough to hold the meat.2
Drizzle the olive oil over the meat and turn the meat over to coat with the oil.3
Add the bay leaf and garlic cloves and marinate for 15 minutes.4
Remove the bay leaf.5
Brown the meat over medium-high heat, turning to brown evenly.6
This step will take about 15-20 minutes, depending on the size of the roast.7
When the garlic begins to color remove it with a slotted spoon.8
When the roast is well browned on all sides and ends return the browned garlic cloves to the pot, remove the pot from the heat, and cover.9
Let the meat rest for 15-30 minutes.10
The internal temperature will be 140 degrees.11
Season the pan juices with salt after meat has rested.12
Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > European > Southern (Mediterranean) > Italian
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- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
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- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: BronxGrazer
On Nov 17, 2009
Great and SIMPLE! As they say simplicity is best. Tender, juicy, and perfect medium-rare. I also cut slits in the meat and inserted the garlic in the holes to marinade. I didn't have to worry about the garlic burning and what did leak out during browning made a great gravy with no bitterness. I will use this recipe again and again. Thanks.
From: Flora B
On Feb 20, 2006
This was delicious. I tented the roast when I let it set and it was perfect. I will do this again.
From: LorenLou
On Jan 16, 2004
Delicious flavor and cooked just right! I had a larger roast so pretty much doubled everything. I actually inserted a meat thermometer since I have a glass lid on my dutch oven. When the temp didn't seem to be increasing fast enough, I simply turned on the burner to the lowest flame, and wound up with a perfect medium-rare roast. The browning part didn't take long, but I probably cooked this way on a low flame for at least 30 minutes. Delicious meat, delicious garlic, delicious pan juices - and easier cleanup than roasting in the oven, too!
From: Marie
On Nov 20, 2002
This is a great alternative to an oven cooked beef roast. It required a little more tending time, but the result is a moist wonderful tasting beef that produced lovely brown juices which I thickened and made gravy with. The only thing I would change is to insert the garlic slices into the meat to avoid overbrowning it. A definite "do again" recipe.
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