Procedure:
To prepare the braised beef in red wine, first you have to marinate the meat for at least 10 hours. Take a large container and place the beef, add the carrots into chunks, celery, onion, comfortable, rosemary, cloves and bay leaf. Now pour the bottle of wine up to cover the meat completely. Cover the container with a film and then left in a dry, cool place, even in the refrigerator.
After about ten hours, remove the meat and dry thoroughly, leaving aside the marinade.
In a saucepan, add butter and extra virgin olive oil, a few seconds later add the meat and brown. Now add the marinade with all the herbs, and cook over low heat for about 2 hours. Turn occasionally and half-cooked add salt and pepper.
When the pot roast is cooked, cut it into slices. Blend the cooking liquid and let it thicken on the fire, put the sauce on the pot roast once placed in the dishes.
This plate is perfect to be paired with a full-bodied red wine and a strong flavor, such as Brunello di Montalcino.