INGREDIENTS
2 tbsp
Bacon fat
3 lb
Chuck, roast
2
Bay leaves
2
Celery stalks
4 cloves
Garlic
1
Onion, large
1
Rosemary, spring fresh
1
sprig Thyme, fresh
1 1/2 cups
Beef broth
1/4 cup
Balsamic vinegar
1
Black pepper, cracked
1
Kosher salt
2 tbsp
Butter
2 cups
Red wine, dry
2
Carrots (peeled and diced to 1/2")