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1.
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Rub the pepper onto all sides of the roast.
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Make small, deep slits in all sides of the roast.
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Cut your Parmigiano wedges so that they will fit into the slits of the roast.
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Insert the Parmigiano into each slit, making sure its inserted all the way into the roast.
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Set aside.
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2.
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Into your Dutch oven add butter and olive oil over medium high heat.
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Once melted, add your roast and brown on all sides (use a splatter screen if desired).
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Add wine and cook until wine has reduced by half.
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3.
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Once wine has reduced, reduce heat to LOW, pour 1 cup of cream over roast, cover and simmer until roast reaches an internal temperature of 150-155 degrees (medium), approximately 2 2.5 hours.
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Continue adding 1/2 cup of remaining cream every half hour.
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Turn your roast every so often.
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4.
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Once roast has reached its internal temperature of 150-155 degrees, remove it from the Dutch oven, transfer to a cutting board and allow it to rest 10-15 minutes before slicing.
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5.
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WHILE the roast is resting, skim the fat off of the top of the sauce and discard.
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Add the grated Parmigiano Reggiano and stir to combine.
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(If you prefer your sauce thicker, return the sauce to medium heat, stirring often, and allow it to thicken.)
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6.
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Once the roast has rested, slice roast into thin slices and top with sauce.
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Buon appetito!
