Beef Barolo

This Beef Barolo recipe features tender beef braised in a rich and flavorful Barolo wine sauce.

Ingredients - Serves 4

Preheat the oven to 325°F.
Season the beef chuck roast with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the beef on all sides until browned, then remove from the pot and set aside.
In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Add the tomato paste and cook for another 2 minutes.
Pour in the Barolo wine and scrape the bottom of the pot to release any browned bits.
Add the beef broth, rosemary, and thyme. Bring to a simmer.
Return the beef to the pot and cover with the lid.
Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Remove the beef from the pot and let it rest for a few minutes.
Slice the beef and serve with the braising liquid and vegetables.
Garnish with fresh herbs, if desired.