Season the meat generously with salt and pepper. In a heavy-bottomed, oven-safe pot, heat a drizzle of olive oil and sear the beef on all sides until evenly browned.
Add the roughly chopped vegetables (carrots, celery, onion), the whole garlic cloves, rosemary and bay leaf. Let everything cook together for a few minutes to build flavor.
Deglaze with the white wine and allow the alcohol to evaporate. Pour in enough hot vegetable stock to partially cover the meat.
Transfer the pot to a preheated oven at 180°C and roast for about 1 hour and 30 minutes, occasionally spooning the cooking liquid over the meat.
Once cooked, remove the roast from the pan and let it rest to allow the juices to redistribute.
Discard the herbs from the pan, then blend the vegetables and cooking juices until smooth. Strain the sauce if needed and adjust the seasoning.
Slice the roast and serve with the warm herb-infused sauce.
Every copy helps serve meals to those in need.
Have a zero-waste recipe of your own?
Submit it through the form below and help us grow this shared table.
