gibraltariandinner
Rosto
A slow-braised beef pot roast with a rich tomato and wine gravy, Sunday staple of Gibraltar.
Prep
20 min
Cook
120 min
Servings
6
Difficulty
Medium
★★★★★
4.8(198 ratings)#beef#braised#sunday roast#tomato
About This Recipe
Rosto is Gibraltar's cherished Sunday roast — beef slowly braised in a deep tomato and red wine sauce until fork-tender. Generations of Gibraltarian families serve it with crusty bread to soak up every drop of the sauce.
Ingredients
Serves 6
- 1.2 kgbeef topside
- 400 gcanned tomatoes
- 200 mlred wine
- 2 tbspolive oil
- 3 clovesgarlic(sliced)
- 1 tspsalt
Instructions
- 1
Sear the beef
Heat olive oil in a heavy pot. Brown beef on all sides over high heat, about 8 minutes.
- 2
Add sauce
Add garlic, canned tomatoes, red wine, and salt. Stir and bring to a simmer.
- 3
Braise
Cover and cook on low heat for 1.5–2 hours, turning beef halfway, until very tender.
- 4
Reduce and serve
Remove beef, slice, and reduce sauce briefly if needed. Serve with crusty bread.
Pro Tips
- →
Searing properly locks in flavour.
- →
A cast-iron pot gives the best results.
Variations
- •
Add potatoes and carrots for a one-pot meal.
- •
Use white wine for a lighter sauce.
Storage
Refrigerate up to 3 days; sauce improves overnight.
History & Origin
Rosto reflects Gibraltar's mix of Spanish, British, and Italian culinary influences in a single pot.
Frequently Asked Questions
Can I use a slow cooker?
Yes, cook on low for 7–8 hours.
Nutrition Facts
Per serving · 6 servings total
Calories380kcal
Protein42g
Carbohydrates8g
Fat16g
Fiber2g
Protein42g
Carbs8g
Fat16g
Time Summary
Prep time20 min
Cook time120 min
Total time140 min
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