Yankee pot roast

This satisfying dish shows a distinctly Italian influence, but served with mashed potatoes and salad, it is an ail-American dish fit for a President. Bottom round may be substituted for the rump, if you prefer.


serves 10
1 x 3 kg (6 lb) Rump steak, rolled and tied
600 ml (1 pint) 2 1/2 cups Red wine
1 Medium onions, thinly sliced into rings
4 Garlic cloves
1 1/2 tsp Dried basil
25 g (1 oz) 2 Tbs Butter
50 ml (2 fl oz) 1/4 cup Olive oil
Salt and pepper to taste
425 g (14 oz) Canned peeled tomatoes, drained
50 g (2 oz) 2/3 cup Black olives, stoned (pitted)
1 Tbs Cornflour (cornstarch), blended with 2 Tbs water
1 Tbs Chopped parsley


1. Put the meat in a large bowl and add the wine, onions, garlic and basil. Set aside to marinate at room temperature for 6 hours, basting occasionally. Remove the meat from the marinade and pat dry with kitchen towels. Reserve the marinade.

2. Preheat the oven to moderate 180°C (Gas Mark 4,350°F).

3. Melt the butter with the oil in a large flameproof casserole. Add the meat and fry until it is evenly browned. Add the marinade and bring to the boil. Add salt and pepper to taste and transfer the casserole to the oven. Roast for 2 hours. Add the tomatoes and roast for a further 1 hour, or until the meat is cooked through and tender. Remove from the oven and transfer the meat to a carving board. Cut into thick slices and arrange decoratively on a warmed serving platter. Keep hot while you make the sauce.

4. Strain the liquid into a saucepan, pressing down on the vegetables with the back of a wooden spoon to extract the juices. Bring to the boil, then add the olives. Reduce the heat to low and stir in the cornflour (cornstarch) mixture. Cook, stirring constantly, until the sauce thickens and is smooth.

5. Pour over the meat slices, sprinkle over the parsley and serve at once.

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