This was terrific. Now, I must not be as experienced a chef as reviewer Deborah - this was a fair bit of work -- but definitely worth it. The pancetta didn't give up 1 tablespoon of fat, so I added some bacon fat I had in the fridge. Took Deborah's advice and added full mirepoix to the diced onion at the saute stage. 4.3 lb chuck roast was round and so had 4 sides not just 2 as the recipe references (i.e. talks about 'both sides); so I did 3 minute sear top and bottom and 2 minutes on each side. As it was a round roast, the liquids only came up 1/2 way. After 1'25" the meat was at 188 degrees. Probably stood for 20 minutes as I separated veg and pancetta from sauce and reduced the sauce. The meat was fine. The sauce is really awesome. I think next time I'll put the herbs in cheesecloth to make it easier to fish them out of the sauce. Also more vegetables. Served with mashed potatoes and everyone loved the meal. Will definitely do again.
Excellent version, much easier than the Julia Child classic that requires 6-24 hr marinating. Could not tell the difference. I did a bit of a hibrid with this recipe....added diced carrot, onion and celery to the braise, then instead of discarding, just blended into a thickened sauce to serve. Did veg on the side. Was great. Highly recommend ... big results for very little work.
This was sooo good! I never would've thought about adding lemon zest at the end and it made the meal so fantastic! Yum!