Girello Roast (Sicilian Beef Agglassato)

Everyday cooking feels easier when Girello Roast delivers tender beef and a mild onion sauce that suits simple weekday plates.

This Regional Italian dish comes from Sicily and is one of the easiest beef pot roasts you can make. It uses simple ingredients like onions and white wine and has been passed down from my father’s side of the family in Palermo.

I’ve already shared my Chicken Agglassato, and this is the beef version. The Sicilian word “agglassato” means “glazed”, a reference to the finish the onion sauce gives the dish.

This has always been my favourite pot roast, and my mum often made it for our Sunday lunch.

It looks a million bucks, yet it’s incredibly easy to put together. Everything goes into one pot until cooked, then you add a splash of white wine at the end, and the dish is ready. I love eating it with homemade chips or baked potatoes. Enjoy!

Key Ingredients for Girello Roast

Beef Eye Round (Girello)

A lean, firm cut that keeps its shape during long simmering and slices neatly once cooled. Choose a piece with an even thickness so it cooks uniformly and stays tender through the centre.

Onions

Break down slowly and turn into a smooth, savoury base for the glaze. Regular brown onions work well because they soften evenly and add gentle sweetness as they cook.

White Wine

Brightens the sauce and ties the flavours together. Choose a dry white wine so the glaze stays balanced and not overly sweet.

Find the complete list with measurements in the recipe card below.

How to Make Girello Roast (Sicilian Beef Agglassato)

Step 1: Cut 4 slits in the meat and fill them with the halved garlic cloves and half of the rosemary.

Step 2: Tie the piece of meat with a kitchen string and set it aside. Tying the roast helps it hold its shape as it cooks and makes slicing easier later.

Step 3: Add the meat, onions, bay leaves, rosemary, tomatoes, extra virgin olive oil, and salt to a large pot, then cover ¾ of the meat with water.

Step 4: Bring everything to a boil. Cover the pot, lower the heat to medium, and cook for 1 hour or until the meat is cooked through. If the liquid hasn’t fully evaporated, remove the lid and increase the heat to reduce and thicken the sauce.

Step 5: Add the white wine. Let it cook until the alcohol evaporates and the meat is ready.

Step 6: Let the meat cool slightly, remove the kitchen string, and slice it into 0.5 cm – 0.2 inch slices.

Step 7: Serve warm with the onion sauce on top, along with fried or baked potatoes on the side.

Extra Help from the Kitchen

Trim Excess Fat Before Tying – Remove any loose exterior fat from the girello so the glaze stays smooth and the sauce doesn’t develop oily patches.

Use a Heavy Pot for Even Simmering – Choose a pot with a thick base to keep the heat steady. Lean cuts benefit from gentle, consistent cooking.

Lift the Roast Gently When Slicing – Use a long carving knife and support the roast with a flat spatula so the slices stay even from end to end.

Rest the Roast Before Slicing – Give the meat a few minutes to settle after cooking. The slices stay firmer, and the onion glaze spreads more evenly.

Variations and Twists

Add Root Vegetables – Place peeled carrots and quartered potatoes around the meat before simmering. They soften in the same pot and take in the flavour of the onion glaze.

Use Chuck Roast for a Richer Result – Replace the girello with a well-marbled chuck roast. Slow cooking breaks down the connective tissue and gives the sauce a fuller taste.

Add Beef Broth – Swap part of the water with a cup of light beef broth. This brings a deeper savoury base to the glaze.

Include Tomato Paste – Stir 1 teaspoon of tomato paste into the pot before simmering. The onions take on warmer colour and a gentle sweetness.

Finish in the Oven – Move the pot to a low oven at 150°C – 300°F after the initial simmer. The steady heat helps the meat settle and cook evenly.

Storage and Shelf Life

Store the sliced roast in an airtight container in the fridge for 3–4 days. Freeze portions for 2–3 months, keeping them well wrapped to prevent drying.

Thaw the meat in the fridge overnight. Reheat on the stovetop with a small splash of water to loosen the onion glaze, or warm in the oven at 180°C – 350°F until heated through.

5 from 1 vote

Print

Girello Roast Recipe (Sicilian Beef Agglassato)

Everyday cooking feels easier when Girello Roast delivers tender beef and a mild onion sauce that suits simple weekday plates.

Course: Main

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4

Author: Manuela Zangara

Ingredients

• 2 large onions – roughly chopped
• 750 g – 1.7 lbs beef eye round
• 2 bay leaves
• 1 tbsp rosemary leaves
• 2 garlic cloves – halved
• 3 cherry tomatoes
• 1 tsp salt – to taste
• water
• 80 ml – ⅓ cup white wine
• 3 tbsp extra virgin olive oil

Instructions

1. Cut 4 slits in the meat and fill them with the halved garlic cloves and half of the rosemary.

2. Tie the piece of meat with a kitchen string and set it aside. Tying the roast helps it hold its shape as it cooks and makes slicing easier later.
3. Add the meat, onions, bay leaves, rosemary, tomatoes, extra virgin olive oil, and salt to a large pot, then cover ¾ of the meat with water.
4. Bring everything to a boil. Cover the pot, lower the heat to medium, and cook for 1 hour or until the meat is cooked through. If the liquid hasn’t fully evaporated, remove the lid and increase the heat to reduce and thicken the sauce.
5. Add the white wine. Let it cook until the alcohol evaporates and the meat is ready.
6. Let the meat cool slightly, remove the kitchen string, and slice it into 0.5 cm – 0.2 inch slices.

7. Serve warm with the onion sauce on top, along with fried or baked potatoes on the side.

Related Posts:

• FALSOMAGRO
• Pan-Fried Sicilian Pork Sausage with Fennel
• Homemade Sicilian Pork Sausage with Fennel
• THE DARING COOKS’ JANUARY 2014 CHALLENGE: ARANCINE
• Cannelloni di Carne