Ingredients
Scale
- 5-pound boneless beef roast (flat-iron, chuck, or bottom round)
- 1/3 cup extra virgin olive oil
- 2 medium onions
- 3 large carrots
- 4 stalks celery
- 6 cloves garlic
- Fresh rosemary and sage leaves
- 1 cup dried porcini mushrooms
- 2 cups beef stock
- 2 bottles Barolo apple vinegar
- Kosher salt and black pepper to taste
- 1/4 teaspoon nutmeg (freshly grated)
- 1 teaspoon black peppercorns
Instructions
- Preheat your oven to 250°F.
- Season the roast with half the kosher salt and heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides for about 8 minutes.
- Remove the roast and sauté onions, carrots, celery, and garlic until softened. Stir in herbs, nutmeg, peppercorns, and mushrooms; cook for an additional 3–4 minutes.
- Return the roast to the pot, add apple vinegar and beef stock until half-submerged.
- Cover and braise in the oven for about three hours or until fork-tender, rotating halfway through.
- Transfer meat to a platter, skim fat from juices, boil down to create sauce, slice the meat, serve with sauce drizzled over top.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 420
- Sugar: 2g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 150mg