Beef Roast with Grapes

Place the meat on a cutting board and tie it with kitchen twine (or ask your butcher to do it for you), then insert the rosemary and a few sage leaves inside the twine net.

Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the butter and 3 spoons of olive oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total, then add the wine and let it evaporate.

Clean and chop the carrots, celery and onions and add them to the beef in the roasting pan with the garlic cloves, parsley, salt and pepper. Cook it in a preheated oven for one hour at 180 C° degrees celsius (turning the roast occasionally).

Meanwhile wash the grapes, cut them in half and remove the seeds.

When the beef has already cooked for one hour, remove the vegetables and herbs from the tray, leaving only the juices in the pan, then add the grapes and cook for another 20 minutes while maintaining the temperature at 180 C° degrees. Once you turn off the oven, transfer to a cutting board, tent with foil, and let it rest for at least 15 minutes (and up to 1 hour if serving at room temperature). Slice the roast 1/2 inch thick and pour the roasting juices and grapes over the sliced beef and serve.