European Italian Main Dishes Beef Brasato al Barolo (Braised Chuck Roast in Red Wine) 3.3 (3) 2 Reviews 4 Photos Chuck roast is marinated overnight and then braised (brasato) in a hearty red wine, resulting in flavorful, succulent meat. This is a traditional dish from Northern Italy that's typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of wine so you can enjoy one with the meal! By Allrecipes Member Updated on July 16, 2023 Save Rate Print Share Close Add Photo 4 4 Prep Time: 45 mins Cook Time: 2 hrs 50 mins Additional Time: 12 hrs Total Time: 15 hrs 35 mins Servings: 5 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 1 (2 pound) beef chuck roast 1 onion, cut into 8 pieces, layers separated 2 large carrots, cut into 1-inch pieces 2 ribs celery, cut into 1-inch pieces 10 whole black peppercorns 5 whole cloves 1 clove garlic, crushed 1 cinnamon stick 1 sprig rosemary 2 bay leaves 1 (750 milliliter) bottle Barolo (dry Italian) red wine 3 tablespoons olive oil, or more to taste 1 teaspoon salt Directions 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. 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 517 Calories 29g Fat 14g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 517 % 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.