Royal roast, perfect for family Sundays

Very few ingredients and a few steps are enough to prepare the royal roast. In fact, success is given precisely by the quality of the meat.

Real beef is a fine cut of meat obtained from the muscle that covers the first five dorsal vertebrae of the animal. It is very tender and for this reason it is well suited to the preparation of roasts, boiled and braised meats and, more generally, to long cooking. The royal roast for example is a tasty second course of meat perfect for Sundays with the family .

Thanks to the high quality of this cut of meat, the recipe becomes very simple to prepare and even those who are not very familiar with this type of cooking can try their hand at it. In fact, to obtain a truly tasty roast, all you have to do is follow our advice.

How to prepare the royal roast recipe

1. First, tie the cut of meat with string to prevent it from losing too much juice during cooking and becoming mushy. Then pass it in the flour and brown it in a saucepan with the butter and oil, turning it on all sides without piercing it. At this stage also remember to salt it as you turn it.
2. Add the rosemary and bay leaves to the pan, add the white wine and when you no longer smell alcohol, pour in a ladle of broth .
3. Cover and leave to cook over low heat for 2 hours, adding more broth if the bottom dries out excessively. Turn it occasionally so that it cooks evenly.
4. At the end of the two hours, remove the roast from the casserole, wrap it in foil and let it rest for 15 minutes before serving it, cut into slices and with its cooking juices.

The best way to accompany this dish are our perfect baked potatoes .

Conservation

You can store the real beef roast in the refrigerator for 2-3 days and reheat it directly cut into slices in the pan.