Roast Beef in Red Wine Sauce

One of the advantages of the Italian penchant for slow-braising meat is that leaner, more economical cuts of meat can be transformed into stunning dishes without drying out. Such is the case with brasato di manzo, Italy’s answer to roast beef. It works well with tougher beef cuts, such as eye of round roast. We recommend serving this dish with polenta, which soaks up the extra yummy sauce.