Cooking time: 3 1/2 hours
- Preheat your oven to 400 degrees.
- Start by slicing up your onions, shallots, and garlic. Set aside.
- 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. 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.
- 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.
- After 90 minutes, check the level of liquid in your pot, if you need more, add a bit more wine. Turn the roast over. 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. The best part about this recipe is that itâ€™s flexible. If I donâ€™t have wine, I may use a bottle of Guinness or beer. In those cases, Iâ€™d substitute cider or white vinegar for the red wine vinegar.