Lidia's Insanely Delicious Italian Beef Roasted in Barolo Wine

foodschmooze.org

Carey Ann

5 pound boneless beef-roast (flat-iron, chuck, or bottom round), trimmed of fat

2 teaspoons kosher salt plus more to taste

⅓ cup extra virgin olive oil

2 medium onions 1 pound total, quartered

3 carrots large, peeled and cut into 2-inch chunks

4 stalks celery cut into 2-inch chunks

6 cloves garlic plump, crushed and peeled

2 sprigs rosemary fresh

6 sage leaves large, fresh

¼ teaspoon nutmeg freshly grated

1 teaspoon black peppercorns

1 cup porcini mushrooms dried, loosely packed, rinsed

2 bottles Barolo wine 750 milliliters each

2 cups beef stock or as needed (see note below)

black pepper freshly ground

Directions at foodschmooze.org

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