- Dutch Oven/Stove Pot
- Meat Tenderizer (Handhits)
- Wooden Spoon Set
- Digital Food Scale
- Meat Mallet
- Chef's Knife
- Large Serving Spoon or Ladle
- Red Wine Bottle Opener
2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 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
Accompaniment: creamy polentaepi:recipelink
a 4- to 5-qt heavy ovenproof pot with lid
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
AboutI create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.
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