Ingredients

6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat

2 teaspoons coarse sea salt or kosher salt, or to taste

1/2 cup extra-virgin olive oil

3 medium onions (1 1/4 pounds total), peeled and quartered

5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges

6 big celery stalks (2/3 pound total), cut in 2-inch chunks

8 plump garlic cloves, peeled

3 branches fresh rosemary with lots of needles

8 large fresh sage leaves

1/2 teaspoon freshly grated nutmeg

1 1/4 teaspoons whole black peppercorns

1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)

Three 750-milliliter bottles Barolo, or as needed

3 cups beef stock, or as needed

Freshly ground black pepper to taste

Recommended Equipment

• A heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around it—the less space in the pot, the less wine you'll need
• A meat thermometer

Description

Editor's Note: The Recipe And Introductory Text Below Are Adapted From Lidia's Italy By Lidia Bastianich. It's Part Of A Special Menu Created By...

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