Brasato Al Barolo

• 2 Tbs olive oil
• 1 (3-3 1/2-lb)boneless beef chuck roast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 lb sliced pancetta, finely chopped
• 1 medium onion, finely chopped
• 1 medium carrot,finely chopped
• 2 celery ribs, finely chopped
• 4 garlic cloves, thinly sliced
• 4 (4-to6-inch) sprigs fresh thyme
• 4 (6-to8-inch) sprigs fresh rosemary
• 2 Tbs tomato paste
• 2 cups Barolo or other full bodied red wine such as Ripassa Valpolicella, Gigondas, Cotes du Rhone
• 2 cups water

1. *Put Oven rack in middle position and preheat oven to 325 F.
2. *Heat oil in pot over moderately high heat until hot but not smoking.
3. *Meanwhile, pat meat dry and sprinkle with salt and pepper.
4. *Brown meat in hot oil on all sides, about 10 minutes total.(If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork or tongs.
5. *Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are soften and turn golden, about 10-12 minutes. Add garlic, thyme, and rosemary and saute, stirring until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is fork tender, 2 1/2 - 3 hours.
6. *Transfer meat to cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across grain into 1/2 inch-thick slices and return to sauce.

olive oil, chuck roast, salt, black pepper, pancetta, onion, carrot, celery, garlic, thyme, rosemary, tomato, red wine, water

Taken from www.epicurious.com/recipes/member/views/brasato-al-barolo-50065899 (may not work)