Directions

1. 1

   Preheat your oven to 300°F. Pat the chuck roast completely dry with paper towels. Rub the entire surface with ground nutmeg, then season generously on both sides with kosher salt and black pepper.

2. 2

   Heat a large Dutch oven over medium-low heat. Add the cubed bacon and cook, stirring occasionally and adjusting heat as needed, until the bacon is crispy and fat has rendered, approximately 8 minutes. Using a slotted spoon, transfer the cooked bacon to a clean plate, leaving about 1 tablespoon of bacon fat in the pot. If less fat remains, add 1 tablespoon of additional fat if desired. Increase the heat to medium-high and allow the pot to come to temperature, about 1 minute.

3. 3

   Blot any accumulated moisture from the seasoned roast with a paper towel. Carefully place the roast in the hot Dutch oven and sear on each side until a rich, deep brown crust forms, approximately 3 minutes per side. Remove the roast and set aside. Reduce heat to medium, add the diced onion to the pot, and sauté until softened and translucent, about 3 minutes. Stir in the tomato paste and continue cooking for about 1 minute until fragrant. Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot to deglaze. Return the cooked bacon to the pot along with the seared roast, then add the thyme sprigs, 2 parsley sprigs, and bay leaves. Pour in enough beef stock to come up about three-quarters of the way up the side of the roast. Bring the liquid to a gentle simmer.

4. 4

   Cover the Dutch oven with a lid and place it in the preheated 300°F oven. Braise for approximately 2 hours, until the roast is almost tender. Add the carrot chunks and celery root pieces, then return to the oven and continue cooking until the vegetables are completely tender, another 30 to 45 minutes.

5. 5

   Carefully transfer the roast to a cutting board and tent loosely with aluminum foil to rest. Strain the braising liquid through a fine-mesh sieve, reserving the cooked bacon and vegetables; discard the herbs and aromatics. Return the strained liquid to the Dutch oven and bring it to a simmer over medium-high heat. Reduce the liquid by half, approximately 6 minutes, skimming any surface fat if desired. While the sauce reduces, slice the rested roast into serving pieces and arrange on a serving platter along with the reserved vegetables and bacon. Chop the remaining 2 parsley sprigs and combine with the thinly sliced lemon zest. Pour the reduced sauce over the sliced meat and vegetables, then garnish with the parsley and lemon zest mixture before serving.