Hi Kelly,
What a coincidence! At 29, I recently made my first pot roast, and it was the same Beef in Barolo recipe with pancetta. It was indeed a revelation! The roast came from our local butcher, and was the beefiest-tasting piece of meat I have had in a long time. In spite of us using a bottle of red wine that was gifted to us and deemed undrinkable, the other ingredients and the cooking time worked some sort of magic and created a wonderful sauce.

For the small amount of work involved, that 3.5 lb chunk of meat fed my husband and me for five meals. By the last couple we were looking for a different taste, and came up with the idea of making beef tacos. We rinsed off the sauce, shredded the meat, and reheated it with a bit of chicken broth. From there the rest was easy - fresh salsa, some cheese, lettuce, and perhaps a dab of guacamole or hot sauce. My husband, who is from Arizona/California, said it was the best taco he’s had since he left the West Coast.