Chop Shop Chuck Roast Arrabiata
- 1/4 cup guanciale, diced
- 3 pounds boneless chuck roast, tied
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons sliced garlic cloves
- 1 teaspoon crushed chili flakes
- 2 tablespoons balsamic vinegar
- 2 cups dry red wine, preferably Barolo
- 1 cup tomato puree
- 2 tablespoons fresh basil, minced
- 2 tablespoons each fresh oregano, minced
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon butter
- Roasted parsnip puree or mashed potatoes, for serving
Cook's Note: Guanciale is cured and smoked pork jowl; bacon can be substituted.
Preheat the oven to 300 degrees F.
Cook the guanciale in a Dutch oven until crispy and the fat has been rendered out. Meanwhile, rub the roast with the salt, pepper and paprika. Remove the guanciale from the pot and sear the roast on all sides in the leftover fat.
Remove the roast and drain the remaining pork fat. Add the garlic and chili flakes and toast until fragrant, but do not allow the chili flakes to scorch. Pour in the vinegar to deglaze, scraping up all the fond from the bottom of the pot. Return the roast and guanciale to the pot, along with the wine and tomato paste. Bring to a simmer, cover and place in the oven for 3 hours.
Remove the roast from the pan. Whisk the basil, oregano, rosemary and butter into the still-hot cooking liquid. Carve the roast and serve with the braising liquid, roasted parsnip puree or mashed potatoes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.