Armenian Roasto (Roast Beef Rolls in Tomato Sauce)
After making Italian beef Braciola for Christmas, I kept thinking about a similar dish from my childhood. It was called Roasto (Armenian Roast Beef). Thin slices of beef were rolled with garlic, a touch of cinnamon (no kidding), and black peppercorns. Browned, and slowly simmered in a tomato sauce until tender while tomato-red pepper sauce becomes thick and syrupy.
After several attempts, I finally recreated the version I remembered. The result is a dish that sits right in my alley of Mediterranean dishes and bring back the memories of our family kitchens
What to serve with this dish?
Turn this Armenian Roasto into a full Armenian-inspired dinner:
Table of Contents
Why You’ll Love This Recipe
If you enjoy rolled meat dishes, you may also like my Beef Braciole Rolls for Easy Entertaining. While the are totally different, the technique of rolling thin slices of beef and braising them slowly in sauce is very similar. Both dishes show how simple ingredients can transform into a deeply satisfying meal when cooked with patience.
Essential Grocery List and Ingredient Notes
Special tools you’ll need
Estimated Time
Recipe Steps at a Glance
Step-by-step: How to Make Beef Roasto
Step 1: Preparing the meat
If the beef is not pre-sliced, cut the meat across the grain into thin strips.
For easier slicing, place the roast in the freezer for about 1 hour until slightly firm.
Pound each slice gently with a meat mallet until evenly thin.
Step 2: Fill and Roll
Lay the meat slices flat on a surface.
Season with salt.
Sprinkle a small pinch of ground cinnamon on top corner of the slice, add crushed black pepper and place slivers of garlic on top.
Step 3: Making beef bundles
Roll the meat tightly starting from the garlic side and make bundles.
Step 4: Securing the rolls
Secure the beef bundles either with a toothpick or thin butcher twine.
Step 5: Searing the bundle
Heat olive oil in a heavy pan.
Brown the beef rolls on all sides until lightly golden.
Work in batches so the pan is not overcrowded. Set aside and remove the toothpick or the twine.
Step 6: Making the sauce
In the same pot combine the tomato sauce, tomato paste, red pepper paste. Season with salt and pepper, add Aleppo pepper if planning to use. Bring the sauce to a gentle boil.
Step 7: Simmering the beef
Return the beef rolls to the pot.
Step 8: Finishing
Cover and simmer on medium-low heat for about 1 hour until the meat is tender and the sauce thickens.
Frequently Asked Questions
What cut of beef works best for Roasto?
Top round is traditional because it becomes tender during braising and slices easily into thin strips.
Can I prepare Roasto ahead of time?
Yes. The dish reheats very well and often tastes better the next day.
Can I freeze Roasto?
Yes. Allow the dish to cool completely, then freeze in an airtight container for up to three months.
More Armenian Recipes to Try from Cafe Osharak
If you enjoy traditional dishes like Roasto, you may also like:
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
Armenian Roasto (Roast Beef Rolls in Tomato Sauce)
Ingredients
Beef Bundles
- 750 gram top round 20 thin slices
- 5 garlic cloves
- 1 tablespoon Black pepper
- 1/2 teaspoon salt
- 20 toothpicks
Sauce
- 18 oz tomato sauce
- 5 Tbsp olive oil divided
- 1 Tbsp tomato paste
- 1 Tbsp hot pepper paste
- 1/2 tsp Aleppo pepper
- 1 cups Broth or water
Instructions
Making Beef Bundles
- Pound beef slices until thin.
- Lay out each steak and sprinkle with salt, pepper, and cinnamon.
- Place garlic clove slivers horizontally onto steak. Place a few crashed peppercorns in between garlic.
- Roll it up. Secure with toothpick or with thin cotton thread.
- Repeat until finished. Sprinkle the rolled up steaks with more salt and pepper.
Making Tomato Sauce
- Heat the olive oil in a dutch oven and sear the beef in batches.
- Set aside and start on the broth.
- Using the same pot, add in tomato sauce, water, tomato paste, pepper paste.
- Season with salt, black pepper, and Aleppo pepper.
- Bring to a boil and bring back the beef into the pot.
- Cover and let it simmer on low heat for 45 minutes.
