Slow-braised beef in red wine creates tender, fall-apart meat with a rich, deeply flavored sauce. Made with a Barolo-style wine, aromatics, and herbs, this classic dish develops incredible depth as it simmers. It’s the kind of comforting, slow-cooked meal that’s perfect for Sunday dinner or a special occasion.
I wanted to try something different for Easter this year, so I started by raiding my freezer to see what I had on hand. I pulled out a chuck roast and started flipping through my cookbooks, looking for something that felt right.
That’s when I came across a recipe for Barolo braised beef that fit perfectly with the menu I was pulling together. It was straightforward, well-written, and detailed in a way that I knew I could tackle it, so I figured, why not give it a try?
The result was a deliciously tender, fall-apart beef with so much rich flavor. This will land perfectly in my Sunday Supper rotation, or for other special occasions.
Recipe Info
Recipe: Beef Braised in Barolo
Cookbook: Cook it in your Dutch Oven by America’s Test Kitchen
Time: 4 hours 30 minutes | Serves: 6-8 | Difficulty: Medium
Kitchen Tools I Used: Staub braising pan
Key Ingredients: beef chuck roast, red wine (Barolo or Langhe Nebbiolo), pancetta, onion, carrots, celery, garlic, tomato paste, beef broth, and fresh herbs
Why I Love This Recipe
It’s fall-apart beef braised in good wine – what’s not to love?
It’s also a great make-ahead meal, which makes it ideal for holidays or busy weekends. Letting the meat sit overnight in the braising liquid deepens the flavor even more, and it reheats easily the next day.
It’s impressive without being overly complicated, and it’s a recipe that would be hard to mess up. Seriously.
Good For
✔ Sunday Supper
✔ Special Occasions
✔ Comfort food
Notes From My Kitchen
- I followed the recipe as written, including all ingredient measurements.
- I did cut the chuck roast into two pieces. I didn’t have kitchen twine on hand, but it didn’t make a difference in the final result.
- I didn’t get fancy with the pancetta. Wegman’s has pre-cubed pancetta pre-packaged, and that worked just fine.
- Since Barolo can be expensive, I asked for a recommendation at the wine store and was pointed toward a Langhe Nebbiolo, described as a “baby Barolo.” It’s a bit softer and more balanced, and it worked perfectly in this dish. A great way to keep costs down without sacrificing flavor.
- I made this the day before serving and let it rest in the fridge overnight in the braising liquid. This step is worth it – the flavor develops even more, and the meat becomes even more tender.
To reheat:
- Preheat oven to 300
- Warm the pot on the stove until the sauce begins to lightly bubble
- Adjust liquid or seasoning if needed (mine didn’t need anything, for what it’s worth)
- Cover and place in the oven for 20–30 minutes, until heated through
Family Verdict: My son, who is usually pretty critical of my cooking, absolutely loved this. He said it was his favorite meal so far and kept going on about how much he loves beef. My daughter was happy with the dish, and both kids cleaned their plates and went back for more. What more could you ask for? As for the adults – this will definitely be a repeat meal.
How to Serve This
Once heated, plate the sliced beef with the sauce spooned over the top. Don’t skimp on the sauce! You can serve this alongside potatoes or rice, a vegetable, and a side salad to balance the richness.
For our Easter meal, I served this with:
- Scalloped potatoes from Costco
- Honey roasted carrots
- Simple strawberry salad
⭐ Serving tip: Slice the beef while it’s still slightly chilled for cleaner, neater pieces. Once heated, spoon the warm sauce over the top just before serving.
Looking for more recipes from my cookbook collection? You can browse them all here.
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