A combination of fresh vegetables and spices make this dish a treat for the whole family.

Ingredients of the Recipe:

4 pounds boneless chuck roast, 1 yellow onion, 3 carrots cut into large pieces, 3 stalks of celery cut into large chunks, 12 baby Portobello mushrooms, 3 cloves of finely chopped garlic, 3 tablespoons of butter, 2 tablespoons of extra virgin olive oil, 1/2 tablespoon of dried thyme, 3 dried bay leaves, 1/2 tablespoon of salt, 1/2 tablespoon of freshground black pepper and 1 bottle of Barolo wine.

Method of Preparation:

Use salt and pepper to season the beef. Put the beef, garlic, thyme, bay leaves and wine in a plastic bag and seal it. Let it refrigerate for 4 hours. Brown the beef in butter and oil in a pan. Retain the liquid of the marinade. Strain it and set it aside. Saute the carrot, onions and celery until light brown. Put the beef and the marinade back into the pan. Saute mushrooms in a tablespoon of butter for 5 minutes and set aside. Cover the pan and let the beef cook for 3 hours and add the mushroom in the final 10 minutes. Remove the meat and top it with fresh vegetables and Barolo wine sauce.