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Beef braised in Barolo wine for hours until fork-tender is Piedmont's proudest dish. This high protein mediterranean family dinner is a carnivore masterpiece that slow-cooks to perfection.
Pat the beef chuck roast dry, season on all sides with kosher salt and black pepper, and let rest at room temperature for 20 minutes.
In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the beef for 3–4 minutes per side until deeply browned, then transfer to a plate.
Add chopped onions, carrots, and celery to the pot. Cook over medium heat, stirring frequently, for 7–10 minutes until the vegetables are soft and starting to caramelize.
Stir in crushed garlic and cook for 1 minute, then return the seared beef to the pot, nestling it among the vegetables.
Add Barolo wine, rosemary, thyme, and bay leaves. Bring to a gentle simmer over medium heat, then reduce to low, cover tightly, and braise for 3–3.5 hours, turning the meat once or twice, until fork-tender.
Remove the beef. Increase heat to medium-high and simmer the braising liquid uncovered for 10–15 minutes to thicken slightly. Slice the beef and serve with the rich sauce.
