Instructions

• Preheat your oven to 325°F.
• Generously season the chuck roast on all sides with sea salt, then lightly dust with flour.

  I like to cut the roast into smaller pieces — it helps everything braise more evenly and makes serving easier later.
• Heat a Dutch oven over medium heat and add the olive oil or beef tallow.
• Sear the meat in batches until browned on all sides. Don’t rush this step — that browning adds so much flavor.
• Remove the meat and set aside.
• Add the butter and sliced onions to the same pot.
• Cook slowly, stirring every 5 minutes or so, until deeply caramelized — about 15-20 minutes.

  This step is where the magic happens.
• Add the garlic and cook for another minute until fragrant.
• Deglaze the pot with the white wine and bone broth, scraping up all those browned bits from the bottom.
• Stir in the Worcestershire sauce and Dijon mustard.
• Return the chuck roast to the pot. Season again with salt, pepper, and fresh thyme. I generously salt in the beginning, and don’t add much salt at this step, about 1/2 tsp. You can add more or less depending on how salty you want it to be.
• Cover with the lid and place in the oven.
• Add 2 inch carrot pieces or root veggies to the pot after 2.5 hours and make sure they are in the liquid.
• Braise for 3–4 hours, or until the meat is falling apart tender.