Like many of the recipes that I post that can feed a crowd, today’s roast came out of what I call “recipe development Thursday.” My mother works that day, and therefore I cook dinner. This past week, I decided to utilize the lone roast that was in our freezer, and because my mother is not entirely fond of roasts as a whole, I decided to put my own special spin on what would otherwise be a typical Italian dish. Overall, all I can say is, it’s crazy that something so far from actual tomatoes, can actually mimic the taste of a real tomato so closely. Every time that I make a no-mato recipe, everyone around the table cannot wrap their heads around the fact that there is, well, no tomatoes. In fact, unlike my previous recipe of Ground Bison Sloppy Joes, I didn’t even bother telling my friends and family what they were eating until afterwords. There faces were priceless, as they all thought it was “very delicious,” even more so than a typical tomato sauce. Even my father, who brought the leftovers of this dish to to work, had his employees fully convinced that it was simply a very flavorful tomato sauce, not made with three different root vegetables that they otherwise would shun. With all that said, I can ensure you that this Italian Beef Roast will be a hit with all that you serve it to.
Nomatao Italian Beef Roast
- 2 1/2 lb beef roast
- 2 tsp sea salt
- 2 tbsp tallow
- 2 cups sliced leek
- 6 garlic cloves
- 2 cups chopped orange sweet potato
- 2 cups chopped carrot
- 1 cup chopped red beet
- 1 tbsp dried basil
- 1 tsp dried oregano, thyme, and rosemary
- 1 tsp fish sauce
- 1 lemon – juiced
- 1/2 cup white wine
- 2 cups beef bone broth
- Heat tallow in a large dutch oven on medium-low heat until hot.
- Coat beef roast with 1 tsp sea salt and add to the hot pan, browning the meat on all sides, for a total of about 15 minutes.
- While the meat is browning, chop beets, carrots, and sweet potato into like-size sticks.
- Place vegetables in a large pot of boiling water, allowing to cook until fork tender, for about 10 minutes.
- Drain the vegetables in a colander and allow to cool slightly before placing in a food processor or high speed blender with 1 1/2 cups of bone broth, dried basil, oregano, rosemary, thyme, fish sauce, lemon juice, and remaining 1 tsp sea salt, blending until the consistency of tomato sauce.
- Preheat oven to 350 degrees.
- Back in the dutch oven, remove the meat from the pot once browned, turn the stove heat to low, and add the chopped leeks and whole garlic cloves to the dutch oven, allowing to cook until fragrant, about 5-7 minutes, scraping up all of the crispy bits from the browned meat.
- Add the beef back into the pot, and pour in prepared sauce, remaining 1/2 cup bone broth, and white wine.
- Cover the dutch oven and place in a preheat oven, allowing to cook for 2 1/2 hours.
Joshua 1:5 “No one will be able to stand against you all the days of your life. As I was with Moses, so I will be with you; I will never leave you nor forsake you.”