Beef Braised in Barolo

Adapted from Cook's Illustrated

• Ready In: 4 hrs 45 mins
• Serves: 6-8

Ingredients

• 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)

Directions

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.