Brasato al Barolo (Braised Chuck Roast in Red Wine)

Name: Brasato al Barolo (Braised Chuck Roast in Red Wine)
Total time: 935
Yield: 5
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

Recipe by Allrecipes Member from allrecipes.com

Dinner 16 Hr. 35 Mins.

Ingredients

5 servings

•

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

Instructions

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