Beef Braised in Red Wine

epicurious.com

Genie

2 tablespoons olive oil

1 (3- to 3 ½-pound) boneless beef chuck roast

1 teaspoon salt

½ teaspoon black pepper

¼ pound sliced pancetta, finely chopped

1 medium onion, finely chopped

1 medium carrot, finely chopped

2 celery ribs, finely chopped

4 garlic cloves, thinly sliced

4 (4- to 6-inch) sprigs fresh thyme

2 (6- to 8-inch) sprigs fresh rosemary

2 tablespoons tomato paste

2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône

2 cups water

Special equipment: a 4- to 5-qt heavy ovenproof pot with lid

Accompaniment: creamy polentaepi:recipelink</epi:recipelink>

Directions at epicurious.com

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