Beef Braised In Barolo

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 1/2 lbs boneless chuck roast (chuck -eye roast is preferred if you can find it)
• 2 tablespoons olive oil
• 2 onions, chopped medium
• 2 medium carrots
• 2 celery ribs
• 3 garlic cloves (minced)
• 1/2 teaspoon sugar
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 750 ml red wine (medium bodied)
• 3 bay leaves
• 1 cinnamon stick
• 3 whole cloves
• 2 sprigs fresh thyme
• 10 sprigs fresh parsley (optional)

Recipe

• 1 pre-heat oven to 300 f.
• 2 dry roast with paper towels and tie with twine if necessary.
• 3 salt and pepper roast generously.
• 4 heat oil in dutch oven over medium high heat.
• 5 brown meat on all sides (approximately 2 minutes per side).
• 6 put roast on a plate.
• 7 reduce heat to medim and saute onions, celery and carrots until starting to brown.
• 8 add garlic, sugar, tomato paste and flour.
• 9 cook until fragrant (approximately 30 seconds).
• 10 add whole bottle of wine, taking care to scrape up brown bits on bottom of dutch oven.
• 11 return the roast to the pot.
• 12 add bay leaves, cinnamon, cloves, thyme and parsley.
• 13 bring to simmer.
• 14 cover dutch oven with foil and cook in oven for 3.5 to 4 hours turning meat every 30 minutes or so.
• 15 remove meat to cutting board and tent with foil.
• 16 bring liquid to boil over stove whisking to thicken.
• 17 puree vegetables in food processor or with immersion blender.
• 18 slice meat and cover with sauce.
• 19 note i think we have also done this in slow cooker on low for 6-7 hours.