Ingredients
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1 (3½- to 4-pound) boneless Beef
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Salt
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Black Pepper
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4 ounces Pancetta
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2 Onion
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2 Carrots
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2 Celery Ribs
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1 tablespoon Tomato Paste
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3 Garlic
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1 tablespoon all-purpose Flour
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½ teaspoon Sugar
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1 (750-ml) bottle Barolo Wine
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1 (14.5-ounce) can diced Tomatoes
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1 sprig fresh Thyme
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1 sprig fresh Rosemary
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10 sprigs fresh Parsley
Directions
The Italian version of pot roast is an inexpensive cut of beef braised in wine. But what a difference that wine makes. Full-bodied Barolo has been called the “wine of kings” and can be somewhat expensive, so this pot roast has to be special. We wanted moist, tender meat enveloped in a silky sauce that would do justice to the regal wine. We chose chuck-eye roast, which wouldn’t dry out after a long braise. As with our Simple Pot Roast, we separated the meat into two pieces and removed the central layer of fat; this also allowed the dish to cook more quickly. We tied the roasts to hold their shape and then browned them in the fat rendered from pancetta, which added rich flavor. Next, we browned aromatics and poured a whole bottle of wine into the pot. Barolo has such a bold flavor that we needed something to temper it, and that proved to be a can of diced tomatoes. When the meat was done, we removed it from the pot, reduced the sauce, and strained out the vegetables. Dark, full-flavored, and lustrous, this sauce bestowed nobility on our humble cut of meat. Purchase pancetta that is cut to order, about ¼ inch thick. If pancetta is not available, substitute an equal amount of salt pork (find the meatiest piece possible); cut it into ¼-inch pieces and boil it in 3 cups of water for about 2 minutes to remove excess salt. After draining, use it as you would pancetta. Depending on the size of your Dutch oven, you may need to brown the roasts in two batches rather than one.
Steps
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1
Done
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Adjust oven rack to middle position and heat oven to 300 degrees. Tie roasts crosswise with kitchen twine at 1-inch intervals. Pat dry with paper towels and season with salt and pepper. Cook pancetta in Dutch oven over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside. |
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2
Done
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Pour off all but 2 tablespoons fat from pot, then heat fat left in pot over medium-high heat until just smoking. Brown roasts on all sides, 8 to 10 minutes; transfer to plate. |
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3
Done
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Add onions, carrots, celery, and tomato paste to fat left in pot and cook over medium heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic, flour, sugar, and reserved pancetta and cook until fragrant, about 30 seconds. Stir in wine and tomatoes, scraping up any browned bits. Add thyme sprig, rosemary sprig, and parsley sprigs and bring to simmer. |
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4
Done
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Nestle roasts into pot, adding any accumulated juices. Cover, transfer pot to oven, and cook until beef is tender and fork slips easily in and out of meat, about 3 hours, flipping roasts every hour. |
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5
Done
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Transfer roasts to carving board, tent with aluminum foil, and let rest while finishing sauce. Using wide, shallow spoon, skim excess fat from surface of braising liquid. Stir in minced thyme, bring to boil over high heat, and cook, whisking vigorously, until vegetables have broken down and thickened sauce measures about 3½ cups, about 18 minutes. |
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6
Done
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Strain sauce through fine-mesh strainer into bowl, pressing on solids to extract as much liquid as possible; discard solids. (You should have 1½ cups strained sauce; if necessary, return sauce to Dutch oven and reduce to 1½ cups.) Season with salt and pepper to taste. |
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7
Done
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Discard twine, slice roasts against grain into ½-inch-thick slices, and arrange on serving platter. Spoon some of sauce over meat and serve, passing remaining sauce separately. |
