Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!

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Recipe Summary

prep:
30 mins
cook:
2 hrs 46 mins
additional:
12 hrs
total:
15 hrs 16 mins
Servings:
5
Yield:
1 2-pound roast
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.

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  • Transfer chuck roast from marinade 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 vegetable mixture and wine.

  • Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.

  • Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.

  • Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

Cook's Note:

If you can't find Barolo wine, use a hearty dry red wine.

Nutrition Facts

517 calories; protein 22.5g 45% DV; carbohydrates 14.1g 5% DV; fat 28.8g 44% DV; cholesterol 82.6mg 28% DV; sodium 568mg 23% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2018
Although our marinade time ended up being only 8-9 hours, this dish came out divine and delicious! Couldn't find Barolo, Barbaresco, or anything from the Piedmont region and used a mid-range Pinot Noir instead. Alternative red wines to choose from for use in this dish if not Pinot Noir could be Cab, Shiraz, Malbec...to name a few. Cooking time was spot on...took about 2.5 hours total when the meat could be easily shredded with a fork. Followed entire recipe as written with no issues. Served along with polenta and side garden salad. Thanks for sharing the recipe and providing a lovely new way for us to make this cut of beef! --Updated review on 4.7.18 to remove recommendation of possibly using a zinfandel in this recipe. Read More
(9)

Most helpful critical review

Rating: 1 stars
04/13/2018
I did not care for this recipe. I made this to spec looked unappealing no flavor except cinnamon cloves and wine. Maybe my taste buds just aren t attuned to this style I don t know. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/08/2018
Although our marinade time ended up being only 8-9 hours, this dish came out divine and delicious! Couldn't find Barolo, Barbaresco, or anything from the Piedmont region and used a mid-range Pinot Noir instead. Alternative red wines to choose from for use in this dish if not Pinot Noir could be Cab, Shiraz, Malbec...to name a few. Cooking time was spot on...took about 2.5 hours total when the meat could be easily shredded with a fork. Followed entire recipe as written with no issues. Served along with polenta and side garden salad. Thanks for sharing the recipe and providing a lovely new way for us to make this cut of beef! --Updated review on 4.7.18 to remove recommendation of possibly using a zinfandel in this recipe. Read More
(9)
Rating: 1 stars
04/13/2018
I did not care for this recipe. I made this to spec looked unappealing no flavor except cinnamon cloves and wine. Maybe my taste buds just aren t attuned to this style I don t know. Read More
(1)
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