Brasato al Barolo - Braised Chuck Roast in Red Wine


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!

Prep Time:
30 mins
Cook Time:
2 hrs 46 mins
Additional Time:
12 hrs
Total Time:
15 hrs 16 mins
1 2-pound roast


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

517 Calories
29g Fat
14g Carbs
23g Protein
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
Vitamin C 7mg 33%
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.

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