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If Your Roast Is Very Fatty, Trim Some Of The Fat. But It Is Important To Keep Some Fat, As This Will Keep The Roast Moist While Braising. In Many Supermarkets Chuck Roasts Will Already Be Properly Trimmed. Salt The Roast Well And Set Aside At Room Temperature While You Prepare All The Other Vegetables. Pour A Little Water Into A Dutch Oven Or Other Heavy, Lidded Pot. Set The Pot Over Medium Heat And Add The Diced Pancetta. As Soon As The Water Begins To Simmer, Lower The Heat To Medium-Low And Slowly Crisp Up The Pancetta; The Water Allows Some Of The Fat In The Pork To Render Out Without Charring The Pancetta. When The Pancetta Is Crispy And Brown, Remove It With A Slotted Spoon And Set Aside. Preheat The Oven To 300
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