Slow-Braised Chuck Roast with Aromatic Pan Jus

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

Sear the Roast: In a heavy-bottomed pot or Dutch oven, heat beef tallow over medium-high heat until shimmering. Sear the chuck roast for 3-4 minutes per side until deeply browned and a rich crust forms. Remove the roast and set aside.

Reduce heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Braise: Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pot. Let it reduce by half. Add the beef broth, thyme sprigs, and bay leaves. Bring to a simmer.

Braise in Oven: Return the seared chuck roast to the pot, ensuring it's partially submerged in the liquid. Cover tightly with a lid and transfer to a preheated oven at 150°C (300°F). Braise for 3-4 hours, or until the roast is fork-tender and easily shreds.

Rest and Serve: Remove the pot from the oven. Carefully transfer the chuck roast to a cutting board, tent with foil, and let it rest for 15 minutes. While resting, skim any excess fat from the surface of the braising liquid (optional, for texture). Remove and discard the thyme sprigs and bay leaves. If desired, you can reduce the braising liquid further on the stovetop over medium-high heat for a more concentrated jus. Slice or shred the roast against the grain and serve with the aromatic pan jus.