Pot-Roasted Beef with Extra Virgin Olive Oil - Manzo di Rovato all'olio

I made these luscious Italian beef sandwiches a while ago and have been too busy lately to write about them here. But as my kitchen is out of order... and I mean literally out of order eg. I have a refrigerator in my living room and an oven in my hallway due to current renovations, I thought I really should get them on the blog and share the love before the weather warms up too much to even contemplate turning on the oven (ignore the last sentence if you live in the Northern hemisphere). Though nothing much deters me from meltingly tender, slow-cooked, succulent beef drenched in a silky, rich gravy made of it's own juices... not even a heatwave. 

Pot-Roasted Beef with Extra Virgin Olive Oil - Manzo di Rovato all'olio

adapted from here

1 cup extra virgin olive oil

1kg chuck in one piece

2 tablespoons capers, drained

1 tablespoon anchovy paste

2 red onions, finely chopped

3 carrots, peeled and finely chopped

2 cups dry white wine

3 zucchini, sliced

30g Pamesan, finely grated

20g dry breadcrumbs

Sea salt and freshly ground black pepper

Heat the olive oil in a large Dutch oven oven medium-high heat, add the beef and brown on all sides. Add the capers and anchovy paste and cook on medium heat for 1 minute. Stir in the onions and carrots and pour in the wine. Lay a piece of baking paper directly on top of the meat, top with the lid and cook on the lowest heat for 1 hour.

Add the zucchini and cook for a further 1 hour.

Remove the meat from the pot and set aside. Use a stick blender to blitz the vegetables and juices until smooth. Stir in the Parmesan and breadcrumbs and season with salt and pepper to taste. 

Slice the beef and serve with the sauce or make sandwiches using soft white rolls, slices of pot-roasted beef, chopped giardiniera and douse them with the sauce from the beef.