photo credit: VirtualErn
Beef braised with Italian red wine – Stracotto al Barolo – is one of my favorite comfort foods! This Piemontese Pot Roast is cooked in Barolo red wine. Barolo is sometimes referred to as the king of wines, for its rich flavor and wonderful aroma. Barolo had admirers throughout Europe as early as the 1700’s. If you can’t find Barolo, Chianti makes a fine substitute.
Although this is “only pot roast”, with Italian bread and a crisp, green salad, this is most certainly company fare. I prefer to use chuck for this recipe for the best flavor, but you could also use eye of round or rump roast. You want about four pounds for this recipe.
