Beef Braised in Barolo

Name: Beef Braised in Barolo
Cuisine: Europe, French
Ingredients: 1 , chuck-eye roast, boneless (about 3 1/2 pounds), prepared according to illustrations below; , Salt and ground black pepper; 4 ounces, pancetta, cut into 1/4-inch cubes (see note); 2 , medium onions, chopped medium (about 2 cups); 2 , medium carrots, chopped medium (about 1 cup); 2 ribs, celery, chopped medium (1 cup); 1 tablespoon, tomato paste; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1/2 teaspoon, sugar; 1 tablespoon, bleached all-purpose flour; 1 bottle, Barolo wine (750 milliliters) (see above for updated recommendation); , 1 can (14 1/2 ounces) diced tomatoes, drained; 1 sprig, fresh thyme, plus 1 teaspoon minced leaves; 1 sprig, fresh rosemary; 10 sprigs, fresh parsley leaves

Main Courses
Europe
French
Meat
Beef
Cookbook Collection

Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

Beef in Barolo can be the ultimate pot roast. Or it can be an expensive mistake that wastes a $30 bottle of wine and produces tough, stringy meat.

SERVES 6

TIME 4¼ hours

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