Preheat the oven to 275. Pat the chuck roast dry with paper towels or a cotton kitchen towel. Truss the roast by tying pieces of cotton twine at 2-3" intervals along its length. Sprinkle the chuck roast with salt and pepper, patting down the seasoning into the flesh.
Heat a dutch oven over medium high heat. Add the bacon fat and heat until it shimmers. Place the roast in the dutch oven and sear until golden brown and crisp, 4-5 minutes per side. You may need to use a pair of long tongs to hold up the roast on the shorter edges. Transfer the seared roast to plate and set aside.
Add the carrots, celery, and onion to the dutch oven and sauté, stirring occasionally, until soft, 6-7 minutes. Add the garlic, stir into the mirepoix, and sauté another minute or two until the garlic is fragrant.
Add 1 cup of red wine to the pan to deglaze. Stir continuously, scraping up the browned bits from the bottom of the pan, until the wine stops bubbling, then turn off the burner heat.
Using tongs, place the roast back into the dutch oven and nestle into the vegetables and braising liquid. Pour 1 cup of beef broth and the balsamic vinegar into the braising liquid. Then add enough additional red wine so that half of the roast is submerged in braising liquid (I used an additional 1.5 cups; you may need more or less depending on the size of your roast). Place the herbs in the braising liquid.
Cover the pot and transfer to the oven. Braise for 3.5-5 hours, depending on the size of the roast. My 3 pound roast took about 3.5 hours. Starting testing for doneness around the 3-hour mark if closer to 3 pounds, and the 4-hour mark if closer to 4 pounds. The roast is ready when you can insert a fork into the flesh and it shreds without resistance.
Remove the dutch oven from the oven. Remove the pot roast from the dutch oven with a pair of tongs and set aside onto a platter.
Place a mesh strainer over a bowl, and pour the braising liquid and vegetables through the strainer. With the back of a wooden spoon, gently press on the vegetables and extract as much liquid (and flavor) as possible from them. Discard the braising vegetables. Next you'll need to skim off the fat, which will have settled to the top of the liquid. I do this using paper towels. Simply lay a paper towel over the liquid until it just touches the surface. The paper towel will absorb the layer of fat on top of the jus. Discard the paper towel once it's saturated and repeat as needed until the fat is skimmed.
Add the skimmed braising liquid to the dutch oven and place on a burner over high heat. Add the remaining 1/2 cup of beef broth to the braising liquid. Bring it to a boil, then reduce to a simmer for 5 minutes. Turn off the heat. Add 2 tablespoons of cold butter to the jus and whisk until emulsified.
Cut the trussing twine with scissors, remove from the pot roast and discard the twine. Shred the pot roast into large chunks using 2 forks. Dress with the red wine jus and serve as desired. We love this over buttery mashed potatoes.
Braised Red Wine Pot Roast https://oursaltykitchen.com/red-wine-pot-roast/