Slow-Braised Chuck Pot Roast with Savory Pan Gravy

Pat the chuck roast dry with paper towels and season generously with sea salt and black pepper on all sides.

Heat the beef tallow or olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the chuck roast on all sides until deeply browned, about 3-5 minutes per side. Remove the roast from the pot and set aside.

Reduce heat to medium. Add the chopped yellow onion to the pot and cook, scraping up any browned bits from the bottom, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the apple cider vinegar and deglaze the pot, scraping up any remaining fond. Add the beef broth, anchovy fillets, dried thyme, dried rosemary, and bay leaves. Bring the liquid to a simmer, stirring until the anchovies dissolve.

Return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 160°C (325°F). Braise for 3-4 hours, or until the roast is fork-tender and easily pulls apart.

Carefully remove the roast from the pot and place it on a cutting board to rest, loosely tented with foil. Skim any excess fat from the surface of the braising liquid (or reserve it for flavor). Remove the bay leaves. Increase the heat to medium-high and reduce the liquid by about one-third, stirring occasionally, until it thickens slightly into a rich pan gravy.

Shred or slice the pot roast and serve generously with the savory pan gravy over the top. Season with additional salt and pepper to taste, if needed.