📍 Where this dish comes from: Kraków · Wawel Castle
Discover the history of this region →
Discover the history of this region →
Pieczeń wołowa is the beef counterpart to Poland’s Sunday chicken roast — a large cut studded with garlic and bacon, seared hard, then roasted low and slow until it slices tender. It’s a genuine centerpiece dish, built for a table of guests.
What You’ll Need
Servings: 8 servings
Calories: 360kcal
Ingredients
- 3 lb beef top round or rump roast
- 4 cloves garlic slivered
- 4 slices bacon cut into small pieces
- 2 tbsp oil
- 1 onion quartered
- 1 cup beef broth
- 2 bay leaves
- 1 tsp marjoram
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Using a sharp knife, cut small slits all over the roast and insert garlic slivers and bacon pieces into each.
- Season the outside generously with salt, pepper, and marjoram.
- Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 8–10 minutes total.
- Add onion, broth, and bay leaves to the pot.
- Cover and transfer to the oven. Roast 1 hour 15 minutes to 1 hour 30 minutes until fork-tender.
- Rest 15 minutes before slicing, and spoon the pan juices over the top.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 38g | Fat: 20g
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Health Benefits
- Beef provides complete protein along with iron and zinc.
- Studding with garlic infuses flavor throughout the roast without added sauce or carbs.
- A slow roast breaks down a tougher cut into a tender result without needing added starch.
Pairs Well With
- Polish Buraczki, Braised Beetroot Side
- Polish Kapusta Zasmażana, Braised Cabbage