We're making an Italian-style pot roast.
So we have a four-pound beautiful piece of chuck roast.
(audience oohs)
I know, right?
And this is the color that we're going for.
Color equals flavor in food.
So I always start the pot between medium and medium-high,
with a little olive oil.
Season the meat, salt and pepper, liberally on both sides,
right before you put it in the pot.
The trick, though, is to get the chill off of this,
so I leave mine out for at least one hour
before it goes into the pot.
Take the chill off, it's a huge piece of meat.
We don't want to seize it
and get it all tight and curled up.
We want that to be nice, room temperature.
Pat it completely dry just before you season it.
Get the oil hot in a large dutch oven.
Get your oven hot to 325 Fahrenheit.
And then we added to the drippings...
This is the same pot we browned the meat in.
To the drippings, we added the guanciale or pancetta first.
Little bit of pork, right?
And it picked up the drippings of the meat.
And then we added our finely chopped
carrot, celery, and onion.
We're adding juniper also to our pot roast.
And I have some of the green tops from the carrots.
We have a huge bundle of sage.
A few large fresh bay leaves here,
tied together with a big bundle of rosemary.
All goes in there.
Give that a good stir.
I add at least one full bulb of garlic, crushed,
into the pot.
(audience applauds)
And then the two cups of red wine.
(audience whoops)
So about a half a bottle.
And we're gonna add a couple cups of bone stock,
beef bone stock.
And we're going to add a can of crushed, diced, any,
hand-crushed, doesn't matter, Italian tomatoes.
28 ounces of tomato.
And if you like, you can put in a tiny bit of red pepper.
And then... (groans)
Oh my god.
Uh-huh. (audience applauds)
It looks like "The Flintstones,"
the beginning of "The Flintstones."
(Rachael laughs)
With the thing and the car falls over.
Honey, could you-
Yes? Put this on this.
I'll open this, and you take this guy,
the mappine. Yep.
Okay, and put him in the oven.
Put him in the oven.
After about two hours at 325, our four-pound slab,
that big, beautiful pot roast that's working,
should be about tender.
So we had to finagle the oven
and bring the one we had working in the back out,
but hopefully we're in good shape with this guy.
Thank you, sweetheart. You're welcome.
Can you pop that off? You've got the mappine.
Got the thingies, the mappine?
You got the thingy, yeah.
Whoo! So at this point...
(audience oohs)
At this point we want him to rest again.
So we're going to...
Remember how we let him rest an hour before he went in,
before we browned him?
And will you hold that over closer, right?
It's literally falling apart at this point.
(audience oohs)
So we put that in there,
and let it hang out a bit.
You're good, you're good.
Hand me the garbage bowl, babe.
And you fish out
the bay, rosemary, sage, carrot tops.
And now I'm just gonna thicken up the sauce a bit
by turning the stove back on and letting that reduce.
And I'm just breaking up the giant chunks
of our beautiful Italian-style pot roast.
Here, you want to break this up, hon?
And I can start ladling the sauce over.
Just start breaking that into big chunks.
And we're gonna take our red wine and tomato sauce
and pour it down over the top.
(audience oohs)
And you can pass a little extra
of the Italian gravy at the table.
(audience cheering)
(chimes ring)