2 pound boneless chuck roast
1/2 T kosher salt plus more for sauce
1/2 tsp freshly ground black pepper plus more for sauce
1 T bacon fat, coconut oil or ghee
1 small onion, diced
3 medium cloves garlic, minced
3 large carrots, peeled and cut into 1" chunks
2 stalks celery, chopped
2 T tomato paste
3 C broth (chicken or beef)
2 sprigs each: fresh rosemary, fresh thyme, & fresh tarragon


In a small dish, combine ½ TBS of kosher salt and ½ tsp of black pepper. Pat chuck roast dry with paper towels and evenly sprinkle with salt and pepper mixture, being sure to cover all surfaces.

Preheat oven to 325F. Heat a heavy bottom (oven safe!) pot or dutch oven over medium high heat. Once hot, add fat. Heat and then add chuck roast. Sear for 2 to 3 minutes per side, until all sides are brown. Remove from pot and set aside.

Lower heat to medium. Add garlic & onion along with a pinch of salt and pepper. Stir to combine and continue cooking for 5 to 6 minutes, stirring occasionally.

Add in carrots, celery, stock, & tomato paste. Stir to combine and bring to a boil.

Once boiling, remove from heat, nestle roast in the center of the vegetables and liquid and add sprigs of herbs. Cover and place in the center of the oven. Cook, undisturbed, for 2 hours and 15 minutes.

Let meat rest at least 10-15 minutes before cutting & serving. You can make a gravy from the pan juices (below) & serve carrots & celery with the meat, if you'd like.


Pan gravy

2-3 T butter
3-4 T organic cornstarch or arrowroot flour
1-2 C meat liquid from pot, strained

Make a rue with the butter & starch by melting butter in pot & sprinkling in starch of choice. Stir to combine & allow to cook for a minute or 2, mixture should be thick. Whisk in broth, adding until you achieve desired consistency. Quickly remove from heat & serve.

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