Italian Pot Roast (Brasato al Barolo)

Ingredients

• Beef chuck roast3 lbs
• Olive oil3 tbsp
• Pancetta4 oz
• Yellow onions2 medium
• Carrots2 large
• Celery stalks2
• Garlic cloves3
• Barolo wine750 ml bottle
• Beef broth2 cups
• Tomato paste1 tbsp
• Fresh rosemary sprigs2
• Fresh sage leaves4
• Bay leaves2
• Saltto taste
• Black pepperto taste
• Wateras needed

Steps

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Pat the beef chuck roast dry and season generously with salt and black pepper.

3. 3

   Heat olive oil in a large Dutch oven over medium-high heat. Add diced pancetta and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pot.

4. 4

   Sear the roast on all sides until deeply browned. Remove the roast and set aside.

5. 5

   Add chopped onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.

6. 6

   Add minced garlic and tomato paste, cook for 1 minute until fragrant.

7. 7

   Pour in the Barolo wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by about one-third, about 10-15 minutes.

8. 8

   Return the roast to the pot. Add beef broth, rosemary, sage, and bay leaves. The liquid should come about halfway up the sides of the roast. Add water if needed.

9. 9

   Bring to a simmer, then cover tightly and transfer to the oven.

10. 10

    Braise for 3 to 4 hours, or until the roast is fork-tender. Check periodically and add more liquid if necessary.

11. 11

    Remove the roast and vegetables from the pot. Discard herb sprigs and bay leaves.

12. 12

    Strain the braising liquid into a saucepan, skimming off excess fat. Bring to a simmer and reduce until slightly thickened to a sauce consistency. Season with salt and pepper. Stir in the reserved crispy pancetta.

13. 13

    Slice the pot roast and serve with the sauce and vegetables.