Per serving · Approximate values estimated by AI
Italian Pot Roast (Brasato al Barolo)
Traditional dish · Italian
A sophisticated Italian rendition of pot roast, this 'Brasato al Barolo' features beef slow-braised in rich Barolo wine with aromatic vegetables and herbs, resulting in an incredibly tender and deeply flavored dish.
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
Preheat oven to 325°F (160°C).
- 2
Pat the beef chuck roast dry and season generously with salt and black pepper.
- 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
Sear the roast on all sides until deeply browned. Remove the roast and set aside.
- 5
Add chopped onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
- 6
Add minced garlic and tomato paste, cook for 1 minute until fragrant.
- 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
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
Bring to a simmer, then cover tightly and transfer to the oven.
- 10
Braise for 3 to 4 hours, or until the roast is fork-tender. Check periodically and add more liquid if necessary.
- 11
Remove the roast and vegetables from the pot. Discard herb sprigs and bay leaves.
- 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
Slice the pot roast and serve with the sauce and vegetables.
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