1.	Cooking time: 3 1/2 hours
2.	Preheat your oven to 400 degrees. Start by slicing up your onions, shallots, and garlic. Set aside.
3.	Heat 1 tablespoon of olive oil in a large, deep pot over medium heat. Cut bacon into small (1/4 inch) pieces and add to pot. Sautee until bacon renders its fat and is crisp. Add onions and shallots and cook until caramelized (10-15 minutes). Sprinkle with a bit of salt and pepper, then add fresh thyme and bay leaves. Add in garlic and cook another minute or so.
4.	Blot the meat with a paper towel, then rub mustard powder all over the meat. Sprinkle both sides with kosher salt and freshly ground pepper. Heat a large skillet until its smoking. Add a bit of oil to the pan and sear both sides of the roast for 2-3 minutes on each side or until nicely browned.
5.	Deglaze the pan you seared your roast in with a bit of red wine (just add in a splash of wine and scrap up the crispy stuff from the bottom of the pan), then add that into your pot. Set the seared roast on top of the onion mixture and pour the remaining wine in (wine should go about halfway up the meat). Add 1/2 cup red wine vinegar (any vinegar will work). Cover pot and place in oven.
6.	After 90 minutes, check the level of liquid in your pot, if you need more, add a bit more wine. Turn the roast over.
7.	Once 3 hours have passed, turn roast over again, continue cooking another 30 minutes. Meat will be fork tender and will easily fall apart. The onions will serve as an onion/red wine marmalade and should be served alongside the roast.
8.	The best part about this recipe is that it’s flexible. If I don’t have wine, I may use a bottle of Guinness or beer. In those cases, I’d substitute cider or white vinegar for the red wine vinegar.