Brasato al Barolo recipes

Ingredients

• 4 -5 pound chuck roast
• 1 - 1 ½ bottles of Barolo (the leftover half makes for a good way to pass the cooking time)
• 1 cup of beef or vegetable stock
• 1 cup of flour (for dredging)
• 4 carrots (or six-to-eight baby carrots)
• 3 stalks of celery (halved and cut into slices)
• 2 onions (quartered)
• 1 cup dried porcini mushrooms
• 8 cloves of garlic (whole)
• 2 sprigs of rosemary
• 1 sprig thyme (leaves only, woody stem removed)
• 1 sprig of sage (stem removed)
• 8 whole peppercorns
• 1 T olive oil
• 2 T whole butter

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