Traditional Bone-In Pot Roast

subheading: For the Roast:

3 to 4 pound Bone-in chuck roast

2 ½ teaspoons Fine-ground sea salt

½ teaspoon Freshly-ground black pepper

2 tablespoons tallow Options include clarified butter, ghee, or a combination of half unsalted butter and half extra-virgin olive oil.

subheading: For the Braising Liquid:

1 ½ cups Madeira or other fortified wine

1 medium yellow onion chopped

4 cups water Or enough to cover the roast up to its sides but leaving the top exposed.

3 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 dried bay leaves

subheading: For the Vegetables:

1½ lbs small whole yellow waxy potatoes

1½ lbs carrots, peeled and cut into large chunks

2 medium yellow onions, peeled and quartered

10 sprigs fresh thyme

3 tablespoons chopped fresh flat-leaf Italian Parsley

subheading: For the Gravy:

braising liquid

1 tablespoon butter, unsalted

1 tablespoon all-purpose flour

Directions at marysnest.com

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