50 min serves 8-10

Holiday Chuck Roll Ups with Rosemary Pesto

A holiday favorite at the Pre office! The rosemary pesto pairs perfectly with crispy prosciutto and the chuck roast.
Gluten-Free Keto

PREP: 15 min. ACTIVE: 35 min. PASSIVE: DIFFICULTY Medium


  • 1 Pre Chuck Roast patted dry
  • 8-10 slices of prosciutto
  • 1 c. spreadable goat cheese
  • 1 bunch rosemary, no stem
  • 1 bunch basil
  • ½ c. walnuts
  • ½ c. olive oil
  • 1 large or 2 small cloves of garlic
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. red chili flakes
  1. Preheat oven to 350ºF. Preheat cast-iron skillet to medium-high.
  2. Cut PRE chuck roast lengthwise into 8-10 long strips. Even if some pieces break, don’t worry you can “glue” them back together with the goat cheese. Sprinkle salt. Set aside.
  3. Layout all the strips of chuck on a cutting board.
  4. Smear 1-2 tablespoons of goat cheese onto each strip.
  5. Lay a single or half piece of prosciutto to cover the goat cheese.
  6. Roll them like sushi and tie them with kitchen string.
  7. Sear both sides of the rolled edges in cast iron skillet for 2 minutes on each side until crisped and browned.
  8. Place the whole skillet into the oven for 20 minutes.
  9. Remove from the oven and cut the kitchen string.
  10. Drizzle with rosemary pesto and serve!


Amount per 100g

Recipe developed by   Chef Sarah Russo