Slow-Cooked Italian Steaks with Polenta

This article has not been rated yet.


10 min


6 servings with 3 cups (750 mL) sauce

* PLUS Cooking time: 240 minutes


  • 1 kg outside round beef roast
  • 1 pinch of salt and pepper
  • 700-mL jar spicy tomato sauce
  • 1 tbsp capers , drained
  • 2 anchovies , minced (optional)
  • 1/4 tsp dried Italian seasoning
  • 1/2 kg tube of cooked polenta
  • 1/2 cup pesto , optional


  • Slice beef into thick steaks. Sprinkle both sides with salt and pepper. Pour pasta sauce into bowl of a slow cooker. Stir in capers, anchovies and Italian seasoning. Add beef and spoon sauce overtop.
  • Cover and cook until beef is very tender, 4 to 51/2 hours on high or 8 to 10 hours on low. Slice polenta into thick rounds and lay over beef for the last 20 min. of cooking to heat through. Place beef and polenta on plates. Generously spoon sauce overtop. Dollop with pesto. If making ahead, don’t add polenta. Cover and refrigerate up to 3 days or freeze up to 3 months. Reheat beef mixture, then add polenta and continue cooking until warm.

Nutrition (per serving)

  • Calories
  • 318,
  • Protein
  • 29 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 1008 mg.

Outside-round beef roast is a budget-friendly cut that transforms into tender, flavour-packed steaks.


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.