Traditionally made with Barolo, but good with any dry robust red wine. This is a fantastic dish for a Sunday supper, giving you leftovers to look forward to all week. The braising juices can be used to sauce pasta, and the meat, moistened with the pan sauce, makes excellent hot sandwiches on chewy rolls. If your pot and lid are not ovenproof, you may cook this on the stovetop at a low simmer.

Pat dry:

Season with:

If possible, place the roast on a rack set in a rimmed baking sheet and refrigerate uncovered overnight to dry out the surface of the meat (this will promote browning).

Preheat the oven to 300°F.

Mince together (this may be done in a food processor):

Set aside. Heat in a Dutch oven over medium-high heat:

Add the roast and brown it well on all sides, about 20 minutes. Transfer the roast to a plate and pour off all but 2 tablespoons of the fat. Return the pot to the heat and add:

Cook, stirring, until the onion is lightly browned. Stir in the herb mixture and cook for 30 seconds. Add and boil until the pot is almost dry:

Stir in and bring to a simmer, scraping any browned bits from the bottom of the pot:

Add the roast to the pot, bring to a gentle simmer, and cover. Transfer to the oven and cook until the meat is very tender, 2 ½ to 3 hours. Transfer the meat to a platter and cover with foil to keep warm. Skim off any fat from the surface of the liquid and remove the bay leaf. Taste and adjust the seasonings. If the sauce seems thin, simmer to reduce and thicken it. Carve the meat into ¼-inch-thick slices and moisten it with the braising liquid. Serve with: