Italian roast beef

Ingredients for 4 servings:

• 1 kg beef, e.g. fake fillet
• 1 liter tomatoes, pureed
• ½ liter vegetable broth
• 2 tbsp, heaped oregano
• 1 tbsp, heaped marjoram
• 1 tbsp basil
• 1 tsp, heaped paprika powder
• 3 cloves garlic
• e.g. salt and pepper
• 1 dashes Tabasco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

Sprinkle the beef roast generously all over with salt and sear it in a large pot. Deglaze with the passata and vegetable stock, then add the oregano, marjoram, basil, paprika, and garlic. Bring everything to a boil, then reduce the heat to low, cover, and simmer gently. Stir every half hour and season with salt and pepper, if desired. Finally, add a dash of Tabasco to taste. If the roast isn’t quite tender enough, simply let it simmer a little longer. We always serve it with pasta tossed in butter with a little salt. This recipe is also great for preparing the night before and finishing it the next day—that way, you don’t have to get up early for your Sunday roast and still have a delicious treat.