Brasato al Barolo | Ricetta Tradizionale Italiana con Fassona Piemontese (Cappello del Prete)

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and is vegan-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Preheat the oven to 325°F (160°C).

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season the beef chuck roast with salt and black pepper.

Sear the roast in the hot oil until browned on all sides, about 4-5 minutes per side.

Remove the roast and set aside on a plate.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in red wine, scraping up any browned bits from the bottom of the pot, and simmer for 2-3 minutes.

Add beef broth, tomato paste, bay leaves, thyme, and rosemary; stir to combine.

Return the roast to the pot, nestling it in the liquid and vegetables.

Cover the pot with a lid and transfer it to the preheated oven.

Braise for 3-4 hours, until the meat is fork-tender.

Remove the pot from the oven and let the roast rest for 15 minutes before slicing.

Serve with the braising liquid and vegetables, garnished with chopped parsley.

Cooking Techniques

Spice Level: