Brasato al Barolo - Braised Chuck Roast in Red Wine

Place chuck roast onion carrots celery peppercorns cloves garlic cinnamon stick rosemary and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating about 6 hours more.

Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine reserving both vegetable mixture and wine.

Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant adding more oil as necessary to prevent burning about 8 minutes.

Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low cover and simmer without removing cover for 2 hours. Remove cover stir and cook until meat easily shreds with a fork 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.

Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency 20 to 30 minutes. Discard cinnamon stick rosemary and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.