Mama Melo's Roast Beef

Author: Canadian Living

This Sunday roast recipe is a two-day cooking affair and worth the wait every time. A family favourite, Mama Melo's roast beef is typically savoured alongside mashed potatoes, corn and other vegetable sides. It's my idea of comfort food at its finest.

  • Portion size 10 servings
  • Credits : Jen Melo


  • 1 onion
  • 3 cloves garlic
  • 1/4 cup butter
  • 3 cups red wine
  • 1 cup beef stock
  • 1 tablespoon ground red pepper (pimenta)
  • 1 one kg oven roast
  • 1 teaspoon each black pepper and white pepper (or season to taste)
  • 1 bay leaf or two
  • 1 cup sliced white mushrooms


Day 1: Dice onion and mince or press garlic cloves. Saute onions and garlic in butter, over medium-high heat. Add wine, beef stock, pepper paste, spices and beef.

Boil mixture for 15 mins, turn the roast and taste the liquid mixture -- adjust seasoning to taste. Boil for another 15 mins.

Remove from heat, allow to cool and refrigerate overnight.

Day 2: Cut beef into rounds, slicing across the grain.

Remove bay leaf, and with stick blender, blend onion and liquids mixture. Add beef to liquid mixture and roast in 350 F (180 C) oven for 1 to 1-1/2 hours.

Saute mushrooms in butter, salt and pepper, and add to beef just before serving.
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Mama Melo's Roast Beef