Beef Braised in Red Wine

Ingredients

• 2 cups water
• creamy polenta
• 1 4- to 5-qt heavy ovenproof pot with lid
• 2 tablespoons tomato paste
• 4 garlic cloves
• 2 tablespoons olive oil
• 1 (3- to 3 1/2-pound) boneless beef chuck roast
• + 9 more ingredients
• • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium onion
  • 1 medium carrot
  • 2 celery ribs
  • 4 (4- to 6-inch) sprigs fresh thyme
  • 2 (6- to 8-inch) sprigs fresh rosemary
  • 2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
  • ¼ pound sliced pancetta

Put oven rack in middle position and preheat oven to 325°F. Heat oil in pot over moderately high heat until hot but not smoking. Meanwhile, pat meat dry and sprinkle with salt and pepper. Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to...

View full recipe at Epicurious