Recipe Details
Ingredients
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1(2 pound)beef chuck roast
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1onion, cut into 8 pieces, layers separated
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2largecarrots, cut into 1-inch pieces
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2ribscelery, cut into 1-inch pieces
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10whole black peppercorns
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5whole cloves
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1clovegarlic, crushed
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1cinnamon stick
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1sprigrosemary
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2bay leaves
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1(750 milliliter) bottleBarolo (dry Italian) red wine
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3tablespoonsolive oil, or more to taste
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1teaspoonsalt
Cooking Directions
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Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves into a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered, then return to the refrigerator and marinate for 6 more hours.
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Transfer chuck roast to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both separately.
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Heat olive oil in the stockpot over medium-high heat. Brown chuck roast for 4 to 6 minutes per side. Reduce the heat to medium and add strained vegetable mixture; cook until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
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Pour reserved wine back into the stockpot and add salt. Reduce the heat to medium-low, cover, and simmer without removing the cover for 2 hours. Uncover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from the cooking liquid to a serving platter and tent with foil to keep warm.
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Return cooking liquid to a boil over medium-high heat, then reduce the heat and simmer until reduced to a sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; purée mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.
Tips
If you can’t find Barolo wine, use a hearty dry red wine.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories517 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 9g |
47% |
Cholesterol 83mg |
28% |
Sodium 568mg |
25% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 3g |
11% |
Total Sugars 5g |
|
Protein 23g |
45% |
Vitamin C 7mg |
7% |
Calcium 74mg |
6% |
Iron 4mg |
23% |
Potassium 629mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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