INGREDIENTS
2 kg of chuck roast
(in Italy it is the royal, which includes the muscles of the animal's neck up to the fifth vertebra)
Ghi
Grasso di manzo (chiedete al macellaio un pezzo del grasso che sta intorno al rene, potete conservarlo in freezer)
Salt, pepper and spices

PROCEDURE

Turn on the oven to 165°C
Dry the meat loon with paper towels and place it in a baking dish
Massage the meat with a little ghi on all sides
Salt generously on all sides
Pepper (I never put pepper in)
Cut the beef fat into small cubes and place them on top of the meat
Add rosemary
Chiudere la teglia con l’alluminio o con il suo coperchio
Cook for 4 hours (one hour for every 500 g of meat, so if you have a 1 kg piece, 2 hours will be enough)
At the end of this time, remove the pan from the oven and raise the temperature to 220°C
With two forks, fillet the meat and mix it well with the gravy
Place the pan back in the oven for 25 minutes without a lid
This step is not mandatory, the meat is already delicious after the first cooking, the second one at 220°C makes it roast and brown the meat

I fell in love with this recipe and I make it so often because it comes out so good and most importantly it is "zero slamming" so I gave myself the 33 cm ceramic pan with lid from Le Creuset, wonderful.

This wonderful recipe I learned from Olivia Adriance
you can also find her on Instagram, follow her because she makes wonderful recipes!