Beef Barolo

Ingredients

Beef chuck roast

3-4 pounds

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh thyme

2 sprigs

Fresh rosemary

2 sprigs

Beef broth

2 cups

Tomato paste

2 tablespoons

Garlic

4 cloves, minced

Celery

2 stalks, chopped

Carrots

2, sliced

Onion

1 large, chopped

Barolo wine

1 bottle (750 ml)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the beef chuck roast generously with salt and black pepper on all sides.
3. In a large Dutch oven, heat olive oil over medium-high heat. Once hot, sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside on a plate.
4. In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
5. Add the tomato paste to the pot and cook for another 2 minutes, stirring to incorporate.
6. Pour in the Barolo wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 3-5 minutes to reduce slightly.
7. Add the beef broth, fresh rosemary, and fresh thyme. Stir to combine and bring the mixture to a simmer.
8. Return the seared beef to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid.
9. Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the beef is tender and shreds easily with a fork.
10. Once cooked, remove the pot from the oven. Carefully take the beef out and let it rest for a few minutes before slicing.
11. Serve the sliced beef topped with the braising liquid and vegetables. Garnish with fresh herbs if desired.