Outside-round beef roast is a budget-friendly cut that transforms into tender, flavour-packed steaks.
IN THE OVEN
Slice beef. Sprinkle slices with salt and pepper. Brown in batches, in oil, in a large, wide ovenproof saucepan over medium-high heat, 2 min. per side. Remove each piece to a large plate when done . When all beef is removed, discard fat in pan. Return pan to burner set to medium heat. Pour in 1/3 cup (75 mL) red wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add pasta sauce, capers, anchovies and seasonings. Bring to a boil, then add meat. Turn to coat with sauce. Cover and bake in centre of preheated 300F (150C) oven until beef is tender, 2 to 2 1/2 hours. Then top with polenta slices. Cover and continue baking until hot, 20 more min.