Brasato al Barolo

Ingredients

Olive oil

2 tablespoons

Chuck roast

1.5 kg

Salt and pepper

to taste

Carrots

2, peeled and diced

Celery stalks

2, diced

Onion

1, finely chopped

Garlic cloves

3, minced

Barolo wine

1 bottle (750 ml)

Bay leaves

2

Rosemary sprigs

2

Instructions

1. First, season the chuck roast generously with salt and pepper.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the roast and sear until it is browned on all sides, about 5 minutes per side.
3. Remove the seared roast from the pot and set it aside temporarily.
4. In the same pot, add the diced carrots, celery, chopped onion, and minced garlic. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
5. Return the roast to the pot, nestling it among the vegetables. Pour the Barolo wine over the roast, then add the bay leaves and rosemary sprigs.
6. Cover the pot, reduce the heat to low, and let the roast simmer gently for about 3 hours. The dish is ready when the meat is incredibly tender and can be easily pulled apart with a fork.
7. Before serving, remove and discard the bay leaves and rosemary sprigs. Serve the Brasato al Barolo with polenta or mashed potatoes for a complete, satisfying meal.