Dinner · 200 min · italian

Brasato al Barolo

Beef chuck roast does the heavy lifting here, with barolo wine rounding it out. An Italian dinner that takes 200 minutes, start to finish. At 640 calories and 52g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef chuck roast
• 2 cups Barolo wine
• 1 Yellow onion
• 1 Carrot
• 1 Celery stalk
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 3 tbsp Butter
• 2 cups Beef broth

Steps

1. The night before, submerge the beef in the wine with the chopped vegetables, garlic, and rosemary. A long marinade is traditional and perfumes the meat through and through.
2. Lift the beef out, pat it very dry, and season with salt and pepper. Sear hard on all sides in the butter until deeply crusted, about 10 minutes total.
3. Add the marinade vegetables and cook 5 minutes, then pour in the wine marinade and the broth. Bring to the barest simmer.
4. Cover and braise in a low oven or on the stovetop for 3 hours, turning the meat twice, until it surrenders to a fork.
5. Lift out the meat and rest it under foil. Strain the braising liquid, skim the fat, and reduce it by a third into a glossy sauce.
6. Slice the beef thickly against the grain and nap with the reduced sauce. Serve with polenta or mashed potatoes to catch every drop.

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