Beef Braised in Barolo is what results when the all-American pot roast goes abroad to study the classics in Italy. Barolo wine is made in the Piedmont region of northern Italy—an entire bottle goes into the pot as the braising liquid for this dish. Barolo is made from the Nebbiolo grape and is known for having big, bold flavor and full body—this robust character goes into the sauce of Beef Braised in Barolo and defines the dish. This braise uses a chuck-eye roast. The roast is divided into two pieces along its natural fat seams into smaller pieces that cook more quickly; separating the beef into pieces also allows you to remove some of the internal fat pockets. During braising, the pieces are turned every 45 minutes to prevent the surface from drying out. This dish is great with mashed potatoes, just as pot roast is, but if you would like to make an accompaniment that also hails from northern Italy, opt for Creamy Parmesan Polenta.