4-5 pound beef chuck roast
1 bottle dry Italian red wine
5 bay leaves
1/4 cup extra virgin olive oil (EVOO)
Salt and ground black pepper
1/2 cup all-purpose flour, as needed for coating meat
1/4 pound thick-cut pancetta, chopped
3 onions, chopped
6 carrots, peeled and chopped
4 stalks celery, chopped
1/4 cup tomato paste
1 quart beef stock
In a large pot, submerge the chuck roast in the red wine with the bay leaves. Marinate in the refrigerator overnight (or soak it in the morning and let it go for 7-8 hours during the day).
Pre-heat oven to 350ºF.
Place a large, heavy-bottomed Dutch oven over medium-high heat with 4 turns of the pan of EVOO, about 1/4 cup.
Remove the marinated meat from the wine, reserving the wine and bay leaves. Pat the meat dry, then season it with salt and pepper and coat it evenly in flour. Sear the meat in the hot pan, turning it to get all sides deep golden brown, about 5 minutes per side. Remove the meat from the pan.
Reduce the heat to medium, add the pancetta to the pan and cook until golden brown and crispy, 5-6 minutes. Add the onions, carrots and celery to the pan, season with salt and pepper and cover the pan. Cook the veggies, stirring occasionally, until tender, 8-10 minutes.
Remove half of the veggies from the pan and reserve for the next meal.
Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute. Add the reserved wine and bay leaves, and reduce the liquid by half. Return the meat to the pan along with the stock and cover the pot. Transfer to the oven and roast until the meat is tender, about 2 1/2 hours.
When the meat has finished cooking, remove it from the pan and reserve. Return the pot to the heat and reduce the liquids by about half. Transfer the veggies and liquid to a blender or food processor and puree until smooth. Thinly slice the meat and serve it topped with the pan sauce and Parmigiano mashed potatoes or polenta alongside.