Slow-Braised Chuck Roast with Rich Gravy

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

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

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

Deglaze and Braise: Pour in the beef broth, scraping the bottom of the pot to release all the flavorful fond. Bring to a gentle simmer. Add the fresh thyme sprigs and bay leaves. Carefully return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. If needed, add a little more broth or water.

Slow Cook: Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the chuck roast is fork-tender and easily pulls apart. Flip the roast once halfway through cooking if possible.

Carefully remove the chuck roast from the pot and transfer it to a cutting board. Tent loosely with foil and let rest. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface (or leave it for extra richness). Bring the liquid to a simmer over medium heat and reduce by about one-third, until it coats the back of a spoon. Taste and adjust seasoning if necessary.

Slice or shred the rested chuck roast. Serve generously with the rich, reduced gravy.