Brasato al Barolo

Place the beef chuck roast in a large non-reactive container. Add the Barolo wine, 100g of the carrots, 75g of the celery stalks, 125g of the yellow onion, 10g of the garlic cloves, the fresh rosemary, dried bay leaves, and black peppercorns. Ensure the beef chuck roast is mostly submerged. Cover and refrigerate for at least 12 hours, preferably 24 hours, turning the beef chuck roast occasionally.

Remove the beef chuck roast from the marinade, pat it thoroughly dry with paper towels. Strain the marinade, reserving the liquid and separating the solids (vegetables, herbs, peppercorns). Season the beef chuck roast generously with coarse sea salt and freshly ground black pepper. Lightly dust the beef chuck roast evenly with the 00 flour.

In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the extra-virgin olive oil over medium-high heat. Sear the beef chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the seared beef chuck roast from the pot and set aside.