Chop Shop Chuck Roast Arrabiata

Recipe courtesy Chop Shop
Show: Road Trip with G. Garvin Episode: Asheville
TOTAL TIME: 3 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 3 hr 10 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.