SPOILER ALERT—This is RIDICULOUSLY YUMMY. Consider yourself warned!

Ingredients:

2-2.5 lb Chuck Roast, trimmed of excess fat and cut into 2” cubes

1 small shallot, diced

12 oz diced Pancetta

5 cloves garlic, smashed and peeled

1 large sprig fresh basil

2 sprigs fresh oregano

2 TBSP fresh thyme

2 Bay Leaves

1.5 c. chopped Giardiniera

1/2 c. sliced Pepperoncini

1 c good quality red wine—I used Maryhill Winermaker’s Red Blend

1/2 qt. beef stock

2 TBSP tomato paste

Instructions:

Step 1—Preheat oven to 275. Heat a TBSP of oil in a Dutch Oven/heavy stock pot over medium-high heat. Render down pancetta. Once pancetta is rendered, remove from pot with a slotted spoon and set aside.

Step 2—Season cubed chuck with salt and pepper and sear off in pancetta renderings. Set aside.

Step 3—Add giardiniera, pepperoncini, garlic and shallots into pan and sauté for 3-4 minutes. Add tomato paste and stir well. Deglaze with red wine, scraping all the yummy fond from the bottom of pot. Allow to simmer for 4-5 minutes, stirring from time to time.

Step 4—Pour in beef stock and stir in herbs. Nestle seared beef cubes into pot, making sure they’re covered. Place lid on and place into preheated oven. Allow to cook for 5-6 hours, or until beef is fork tender.

Serve over pasta, polenta, on a grinder roll with provolone, or with risotto for a delicious dinner!