Roast Alla Maddalena
3 days ago
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This is my parents' recipe, so it’s one I ate regularly when growing up. On Sundays we almost always had pasta and Sunday sauce but sometimes, instead, we would have this recipe, which I’m calling Roast Alla Maddalena.
Something that sets it apart from other roast recipes is the amount of onions. My parents always used a lot of onions. They loved them, my father in particular.
The Knife Work
The only ingredients that need to be cut are the onions and potatoes. Slice up one red onion and two yellow onions with a 7-5/8″ Petite Chef.
Then, using a Traditional Cheese Knife, cut the potatoes.
The recipe also calls for carrots. I like using baby carrots, which don’t need to be cut, to save some time.
Making the Roast
Seasoning and searing the roast is a key to its flavor. Create a simple rub for it using garlic powder, kosher salt and black pepper. Thoroughly coat the meat with it and then sear the roast on all sides in a stock pot coated with olive oil. Searing the meat really locks in the flavor and makes it nice and juicy.
The meat is removed and more olive oil added before tossing in the onions to sauté a bit. Add the potatoes and carrots and place the seared roast on top.
A mixture of Gravy Master® and water is then poured over the top to cover the vegetables and meat. If the gravy mixture doesn’t fully cover them, add some water. Add some fresh oregano and parsley and let everything simmer on the stove for an hour-and-a-half to two hours.
Once the meat is done and the potatoes are cooked, allow everything to sit in the juice for 30 minutes to allow the flavors to lock in.
Remove the roast using a sturdy Carving Fork and remove the vegetables using a Slotted Spoon. Bring that remaining liquid magic back to the stove in the same pot. Mix together some cornstarch and water to pour into the liquid while stirring constantly to thicken into a gravy.
Now it’s time to slice the roast. Use Cutco’s Carving Fork to hold the meat in place and carve into slices with the 9-3/4″ Slicer.
Serve the meat with the cooked vegetables and gravy and you’ve got a feast fit for the family.
The flavor in this Roast Alla Maddalena is beautiful. Your house will be filled with warmth and delicious aroma as it cooks. I predict that you’ll find this on your Sunday supper table, too.
Ingredients
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3-pound rump roast
- 3 tablespoons olive oil, divided
- 1 red onion, sliced
- 2 yellow onions, sliced
- 1/2 (1-pound) bag baby carrots
- 7 medium potatoes, peeled and halved (quartered if larger)
- 5 ounces Gravy Master®
- 4 cups lukewarm water
- 3 strands fresh oregano
- Small bunch fresh parsley
- 1-2 tablespoons cornstarch, to thicken gravy
Directions
- Combine garlic powder, salt and pepper together in a bowl to create the rub for the roast. Rub seasoning into the rump roast, coating the meat thoroughly.
- In a large stockpot over high heat, add 2 tablespoons olive oil. Once the oil is heated, add the roast to the pot and sear the meat on all sides.
- Once the meat is seared, remove the roast to a plate and add the remaining olive oil to the stockpot.
- In the same pot, add the onions and sauté for 2-3 minutes until soft.
- Add the carrots and potatoes into the pot and place the rump roast on top.
- In a medium bowl, mix together the Gravy Master® and water.
- Pour the Gravy Master mixture into the pot, making sure the roast and vegetables are covered. If it’s not covered, just add more warm water. Bring this to a boil and then set to simmer and add the fresh herbs. A trick for the herbs is to tie them together with the stem of one of the parsley sprigs so they stay together.
- After the herbs are added allow to simmer for 90 minutes to 2 hours. Once the meat is tender and the potatoes are cooked, allow the roast to sit in the juice for 30 minutes.
- Remove the roast, allow it to rest and strain the vegetables out into a separate bowl.
- After the vegetables are strained, bring that liquid magic back to the stove in the same pot. Add 1 tablespoon of cornstarch to some water and then add it into the gravy, stirring constantly. If the gravy isn’t thick enough, repeat the process with a second tablespoon of cornstarch. The gravy should thicken. Remove from heat.
- Carve the roast, serve with the cooked vegetables and top with the gravy.
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