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Italian Barolo Braised Beef Roast finished dish

Italian Barolo Braised Beef Roast

Recipe card for Italian Barolo Braised Beef Roast.
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Servings: 6 servings
Course: Dessert
Ingredients Method

Ingredients
  

Ingredients
  • 4 pounds boneless beef chuck roast
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 5 garlic cloves, peeled and smashed
  • 1 tablespoon tomato paste
  • 1 bottle (750 ml) Barolo wine or another dry red wine
  • 2 cups beef stock
  • 2 bay leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon balsamic vinegar
  • Chopped fresh parsley, for garnish

Method
 

Preparation
  1. Preheat oven to 325°F (165°C).
  2. Season the beef generously with salt and pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until nicely browned, about 3–4 minutes per side. Remove beef and set aside.
  4. In the same pot, add onion, carrots, celery, and garlic. Sauté for 6–8 minutes, until softened and lightly browned.
  5. Stir in tomato paste and cook for 1 minute.
  6. Pour in the Barolo wine, scraping up browned bits from the bottom of the pot.
  7. Add the beef stock, bay leaves, rosemary, thyme, and balsamic vinegar. Stir to combine.
  8. Return the beef to the pot. Bring to a simmer, then cover with a lid and transfer to the oven.
  9. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
  10. Remove beef and tent with foil. Skim any fat from the sauce, then simmer uncovered on the stovetop to reduce slightly, if desired.
  11. Slice or shred the beef, spoon sauce over top, and garnish with chopped parsley before serving.

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