- 2 tablespoons Mazola® Right Blend Oil
- 1 cup chopped onion
- 2/3 cup chopped celery
- 1/2 cup sliced carrots
- 2-1/2 to 3 pounds beef chuck roast
- 3 cups Barola OR Barberesco wine (or other full bodied Italian red wine)
- 1 tablespoon garlic minced
- 1 teaspoon rosemary
- 1/2 teaspoon leaf thyme
- 1 whole bay leaves
- Freshly ground sea salt grinder
- and black whole grinder pepper
- Generous shaving whole nutmeg
The saying 'what grows together, goes together' is never more relevant than in this dish. The strong red wines of the Piedmont region meld perfectly into this hearty, classic Italian dinner.
Heat oil in a large stock pot over medium-high heat. Add onions, celery and carrots. Sauté for 5 to 7 minutes. Move vegetables to the sides; brown all sides of chuck roast. Add wine, garlic, thyme, rosemary, bay leaf, salt and pepper.
Cover and simmer 2-1/2 to 3 hours, until meat is fork tender.
Place roast on serving platter; cover and keep warm. Puree vegetables and cooking liquid in a blender until smooth. Season with additional salt and pepper, if necessary. Add freshly ground nutmeg. Serve with the roast.
Recipe note: For a thicker pan sauce, dissolve 1 tablespoon corn starch in 2 tablespoons cold water. Return pureed juices to pan and add corn starch mixture. Bring to a boil and heat for 1 minute.
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