This is a great way to cook a tough beef roast. The flavors of the sausage and anchovy create an excellent sauce.
Braised Beef Roast
- 2-3 lb beef roast fat trimmed and tied together
- 6 anchovies washed
- 2 Italian sausage
- 28 oz can whole tomatoes crushed by hand
- 1 onion diced fine
- 6 cloves garlic minced
- 1 cup dry red wine
- 2 tbsp fresh rosemary chopped fine
- Slices Italian bread
Season meat with salt and pepper and dust with flour shaking off any excess. In a large stock pot heat 1 tbsp butter with 1 tbsp olive oil over medium heat. Saute onion until golden then add anchovies and fry until they dissolve. Add garlic and cook for 1 minute then cut sausage from casings and brown, breaking it into small bits. Add roast and brown on all sides. Add wine and deglaze pan. Bring to a boil then reduce liquid by half. Add rosemary, tomatoes and 1 cup water, cover and simmer over very low heat for 1 1/2 hours stirring occasionally. Uncover and continue to simmer on low until sauce is thick and meat almost falls apart, another 30-45 minutes. Remove meat and let rest before slicing. Taste sauce for seasoning. Toast bread and serve the sliced meat on top of it with sauce covering everything.