Roast beef in a pot

• 4 ½ cups (1 kg) whole beef sirloin strip loin (boneless, single piece)
• 1 tablespoon (2 tablespoons / ~30 g) extra-virgin olive oil
• Fine salt and freshly ground black pepper
• 1 garlic clove, crushed
• 1–2 sprigs fresh rosemary
• ⅓–½ cup (80–120 ml) dry white wine
• Beef broth, as needed

Pat the beef dry thoroughly and tie it with kitchen twine to maintain a cylindrical shape. Salt all sides evenly and let it rest at room temperature for 30–45 minutes.

Heat a heavy pot over medium-high heat with the olive oil. Add the garlic and rosemary and let them infuse the oil. Sear the beef on all sides, including the ends, for 8–10 minutes, until a uniform crust forms.

Deglaze with the white wine, allowing the alcohol to evaporate. Add enough beef broth to create some cooking liquid, cover with a lid, and cook over low heat for 40 minutes, turning the meat halfway through cooking.

When the meat is done, transfer it to a cutting board or baking sheet and let it cool completely. Strain the cooking liquid and reduce it over medium heat until it reaches a lightly thickened consistency. Whisk in a small amount of butter and adjust with salt and pepper.

Slice the roast beef very thinly against the grain and serve warm or cold with the sauce.

If using a meat thermometer, check the center of the roast for your desired doneness:

• 118–122°F (48–50°C): rare
• 126–129°F (52–54°C): medium-rare (pink)
• 133–136°F (56–58°C): medium
• 140°F (60°C) and above: well done