Italian Beef Roasted in Barolo Apple Vinegar is a flavorful and tender dish that combines the richness of beef with the tangy notes of Barolo wine and apple cider vinegar.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 to 4 hours
Total Time:3 hours 20 minutes
Yield:6 servings 1x
Category:Main Course
Method:Roasting
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
2 pounds beef chuck roast
1 cup Barolo wine
1/2 cup apple cider vinegar
1 medium onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
2 carrots, sliced
2 stalks celery, sliced
Fresh parsley, for garnish
Instructions
Preheat your oven to 325°F (165°C).
In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef roast with salt, black pepper, and red pepper flakes. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Pour in the Barolo wine and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return the beef roast to the pot, then add the dried oregano, dried basil, and beef broth. Ensure the liquid covers at least half of the roast.
Add the sliced carrots and celery around the roast. Cover the pot with a lid and transfer it to the preheated oven.
Roast for 3 to 4 hours, or until the beef is tender and easily shreds with a fork. Check occasionally and add more broth if needed to keep the liquid level up.
Once done, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing. Serve with the vegetables and sauce, garnished with fresh parsley.
Notes
For a richer flavor, add a couple of bay leaves and a few sprigs of fresh thyme during roasting.
Serve the beef on a crusty Italian bread roll for a delicious sandwich option.