Manzo Brasato in Barolo Pot Roast in Barolo Wine This Piemontese version of pot roast is absolutely delicious. Use Barolo wine for the true authentic version. Barbaresco can be used, though Barolo is superior. 4 lb Beef Roast (top or bottom round) THE MARINADE 1 large Onion (thinly sliced) 2 - 4 whole Garlic cloves (peeled and smashed) 10 whole Peppercorns 4 Juniper Berries 2 Cloves 1/2 tsp Salt 2 - 3 cups Wine THE BRAISE 4 Tbls light Olive Oil OR Vegetable Oil 1/2 cup Onion (thinly sliced) 1 clove of Garlic (minced) 1. Marinate Beef in a container of a size so that the meat is        totally surrounded and submerged by the marinade.               ( If the vessel is too large, you will need too much wine.)        Marinate (covered) for 1 - 3 days in the refrigerator. 2. After the meat has marinated, remove it from the marinade        Dry the meat well, set aside. 3. Pre heat the oven to 325° 4. Strain the marinade, reserving the liquid.        Discard the vegetables and spice seeds. 5. Heat a casserole OR dutch oven large enought to hold the meat.        Add Oil, brown meat on all sides, remove meat, set aside 6. Pour off all but 1 Tbl of Oil.        Add 1/2 cup Onion, saute until golden.        Add Garlic, saute 1 more minute. 7. Use a small amount of the marinade to de-glaze the casserole.        Place the meat into the casserole.        Add the rest of the marinade 2/3 of the way up the meat.        ( If there is not enough liquid, add beef broth OR water.) 8. Cover casserole tightly, place in 325° oven.        Cook for 2 - 2 1/2 hours until meat is fork tender.        Turn meat twice during this time.        If liquid falls below 1", add a bit of boiling water. 9. After meat has cooked, remove from oven.        Leave covered at least 15 minutes.        Then remove meat to a platter. 10. Add 3 - 4 Tbls fresh wine to the casserole.        Bring sauce to the boil on the stove.        Reduce sauce by half to concentrate the flavor. 11. Slice the meat and serve with the sauce.