Hearty Pot Roast with Rich Pan Drippings

Pat the chuck roast very dry with paper towels. Season generously all over with 1.5 tsp sea salt and 0.5 tsp black pepper.

Sear the Roast: In a heavy-bottomed Dutch oven or oven-safe pot, heat the beef tallow over medium-high heat until shimmering. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.

Reduce heat to medium. Add the smashed garlic cloves and quartered onion to the pot. Sauté for 3-5 minutes until fragrant and slightly softened, scraping up any browned bits from the bottom of the pot.

Deglaze and Combine: Pour in the beef broth and apple cider vinegar. Bring to a simmer, stirring well. Return the seared chuck roast to the pot, nestling it in the liquid. Add the fresh rosemary and thyme sprigs. The liquid should come about halfway up the roast.

Braise: Cover the pot tightly and transfer to a preheated oven at 150°C (300°F) for 3-4 hours, or until the roast is fork-tender. Alternatively, braise on the stovetop over very low heat.

Rest and Serve: Once cooked, remove the roast from the pot and place it on a cutting board to rest for 15-20 minutes. Strain the braising liquid through a fine-mesh sieve, discarding the solids (garlic, onion, herbs) to create a rich pan sauce. Skim off excess fat if desired. Shred the beef with two forks or slice against the grain. Serve the shredded or sliced beef generously spooned with the warm, savory pan drippings.