Manzo alla Panna {Beef Roast with Parmigiano and Cream}


Before we get to this extraordinarily scrumptious beef roast {patience my pretties, patience}, I wanted to tell you about  Kitchen Play ! It’s a brand spanking new interactive site and I think you’re going to like it. Who doesn’t like to play in the kitchen after all, I know I do ; ) Because I know you’re intrigued and you’re asking so how exactly does this site work ? Well, I’m so happy you asked ; )

Kitchen Play will present a new sponsored Progressive Party each month. The premise: six bloggers tasked with the challenge of incorporating the same food product or kitchen tool into six wildly different courses. After each month’s dramatic reveal, there will be a contest open to other food bloggers who want to try that month’s recipes and post about it for a chance to win a prize. How fun right!

I was honored to be chosen to participate  in this month’s Progressive Party & Sur La Table just happens to be the Sponsor {squeeee} A word from our sponsor…”Sur La Table provides inspiration, tools and techniques for those who wish to enhance their lives through creative cooking and artful entertaining. Sur La Table’s comprehensive selection of products includes tools from around the world to prepare any cuisine, as well as beautiful dishes, linens and glasses to create a striking presentation. Sur La Table shops the world for new products providing the unexpected and a sense of discovery, whether you step into one of its stores nationwide, open the pages of its catalog or visit”

My assigned course was ENTREE {score} and our top secret Sur La Table product {that was provided to me at no charge, ehem disclosure} was…*drumroll please* a Digital Flip Thermometer {perfect for cooking, baking and barbecuing Accurate up to 235 degrees F/112 degrees Celsius It’s small, sleek and yes sexy! And comes in a variety of snappy colors!

So now, what to do with this sweet sexy little number, eh? Since it is now fall, and I can bear heating up the kitchen a wee bit, I thought a roast was in order. Not just any roast {you know me better than that} A Manzo alla Panna {Beef Roast with a Parmigiano Reggiano and Cream sauce} Oh yes, it’s even better than it sounds. You’ll definitely want to make this. You, your tummy and your family’s tummies will thank me ; ) }

And…psst..because the site is called KITCHEN PLAY, {you knew a contest was coming  didn’t you ; ) } if you DO make this recipe {or any of the others from this progressive party – but you know you want to make THIS recipe right LOL} and post about the experience on your own sites you MIGHT just win a prize. Woo hoo! To read about all of the rules/regulations, head on over to Kitchen Play. The prize will be the same for each course: The Swissmar V-Slicer valued at $50 (6 prizes total). But wait, there will also be a GRAND PRIZE drawing (all contest entrants are eligible), *drum roll  please* it’s a  Le Creuset Cassis Oval Wide French Oven, 3 ½ qt. #688606 Valued at $255.00.

Now there’s a little incentive ; )  And here’s a little more…

This is not your typical roast. The Parmigiano that is studded into the roast {that just sounds wrong doesn’t it LOL} oozes creamy cheesy goodness while it cooks. The roast is kissed with a nice red wine and then soaks in a creamy bath until it reaches just the right temperature. It’s juicy, moist and will have you going back for seconds {and maybe thirds, I’m not here to judge} I served this with a bed of  Risotto ai Funghi that I made with leeks instead of onions. The sauce covered the Risotto like a warm blanket. It was the perfect culinary marriage on a plate.

So go ahead, get to playing in the kitchen ; ) Baci e in bocca al lupo {good luck}!


Manzo alla Panna {Beef Roast with Parmigiano and Cream}
What you’ll need: {Easily serves 6 ppl}
3 pound Angus beef rump roast – room temperature
3/4 teaspoon fresh cracked black pepper
2 ounces Parmigiano Reggiano – cut into wedges {see directions}
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup dry red wine
3 cups heavy whipping cream
1/2 cup Parmigiano Reggiano – grated

What to do:
1. Rub the pepper onto all sides of the roast.  Make small, deep slits in all sides of the roast. Cut your Parmigiano wedges so that they will fit into the slits of the roast. Insert the Parmigiano into each slit, making sure it’s inserted all the way into the roast. Set aside.

2. Into your dutch oven add butter, olive oil over medium – high heat. Once melted add your roast and brown on all sides. {use a splatter screen if desired} Add wine and cook until wine has reduced by half.

3. Once wine has reduced, reduce heat to LOW, pour 1 cup of cream over roast, cover and simmer until roast reaches an internal temperature of 150-155 degrees {medium} Approx 2 – 2.5 hours. Continue adding 1/2 cup of remaining cream every half hour. Turn your roast every so often.

4. Once roast has reached it’s internal temperature of 150-155 degrees, remove it from the dutch oven, transfer to a cutting board and allow it to rest 10-15 minutes before slicing.

5. WHILE the roast is resting, skim the fat off of the top of the sauce and discard. Add the grated Parmigiano Reggiano and stir to combine. {If you prefer your sauce thicker, return the sauce to medium heat, stirring often and allow it to thicken}

6. Once the roast has rested, slice roast into thin slices and top with sauce.

Buon Appetito!

*You’ll want your roast to be room temperature before browning. Your roast will cook more evenly if it’s at room temperature. Same goes for the cream, you don’t want to add a COLD liquid to a WARM pot.
* Once you’re nearing the 2 hour mark start checking the internal temperature of your roast with your digital thermometer. Cooking times will vary depending on your stove and the size of the roast and how YOU like it cooked. We like our meat cooked medium which is 150 range for a warm pink center.
* It’s EXTREMELY important to let your roast rest prior to slicing. If you slice it too early all the juices from the roast will just run out onto your cutting board.
* If your sauce, simply turn up the heat, continue to stir until it reaches your desired thickness.


  1. 1

    Wow this looks really good!! And thank you for the tip about kithcen play.

  2. 2

    oh dear me, you had me at cream. i love roast beef, and i think i need to get my hubby on board with that with this recipe!

  3. 3

    This looks fabulous! Congrats on joining Kitchen Play, it sounds like a lot of fun!!

  4. 4

    I’ve been dying to try this recipe ever since I got a sneak preview to do the wine pairing for it… it sounds amazing, and special enough to serve for a fancy dinner party. This definitely ain’t my mama’s old-school pot roast! 🙂

  5. 5

    Wow, you made meat look sexy on a plate. That’s quite a feat!! Looks delicious 🙂

  6. 6
    lisa bailey /

    Have mercy. I’ll have to try this one this weekend.

  7. 7

    we are on a little less beef in our meal planning but this could be a perfect special family dinner!!

  8. 9

    Perfect use for that little gift. The wine reduction is also just the right thing. You have so much flavor in there. Shame to let it go to waste. 🙂

  9. 10
  10. 11

    Fantastic dish, and the kitchen play does sound fun 🙂

  11. 12

    This roast looks so juicy and delicious! Beautiful photos, too!

  12. 13

    That beef looks amazing. I definitely would go and make that, contest or no! Thanks for passing your recipe along.

  13. 14

    I use a lot of Parm, but I have never stuffed it in roast beef. I plan to correct that soon!

  14. 15

    All I can say is, yum!

  15. 16
    Jacqueline from Boston /

    I made this Sunday as a special dinner for my boyfriend’s birthday dinner for his family. Everyone loved it! It was very good but I am wondering how your reduction looked so dark—-mine was VERY light from all the cream. Even though I cooked it down. suggestions?


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