Chuck Roast

Preheat oven to 325 degrees Fahrenheit.

Heat 2 tsp bacon fat or oil/fat of your choice in a dutch oven, or large pot or pan (with at least 2 inch high sides) over medium-high heat. Season the roast with salt and pepper. Once hot, add the chuck roast and cook on each side for about 2 minutes till lightly browned. Transfer to a plate.

Add onions to the pan (still over medium-high heat) and sauté till lightly browned, about 4 minutes. Then add garlic and cook for another minute. Stir occasionally as the onions and garlic cook. Return the chuck roast to the pan, add the bone broth, red wine vinegar, thyme, and rosemary. Bring to a boil. Cover with a lid, foil, or a baking sheet and bake for 2 hrs.

After 2 hrs, add the veggies, if using. Season with salt and pepper, stir them in, and make sure to coat the veggies with the juices/broth in the pot. Return to oven for about another 1 1/2hrs till the veggies and meat are fork tender. If not using veggies, after 2 hrs, continue to cook your roast for another 1 1/2 hrs so 3 1/2 hrs total.

Once done, remove from oven and let cool for 10 minutes. Then cut the roast into chunks or shred with two forks. Serve and enjoy. Store leftovers in a tuperware in the fridge. To reheat leftovers, place chuck roast in a pan with a splash or water. Cook covered over medium-high heat for a few minutes till warm.