Brasato al Barolo - Braised Chuck Roast in Red Wine Recipe

Name: Brasato al Barolo - Braised Chuck Roast in Red Wine
Prep time: 30 min
Cook time: 14 h 46 min
Total time: 15 h 16 min
Yield: 5 servings
Ingredients: 1 (2 pound) beef chuck roast; 1 onion, cut into 8 pieces, layers separated; 2 large carrots, cut into 1-inch pieces; 2 ribs celery, cut into 1-inch pieces; 10 whole black peppercorns; 5 whole cloves; 1 clove garlic, crushed; 1 cinnamon stick; 1 sprig rosemary; 2 bay leaves; 1 (750 milliliter) bottle Barolo (dry Italian) red wine; 3 tablespoons olive oil, or more to taste; 1 teaspoon salt

Ingredients

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

	PREP TIME 30m	COOK TIME 14h46m	TOTAL TIME 15h16m
YIELD 5 servings

Instructions

Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

Dinner