• 2-3 lb chuck roast
• Salt and black pepper
• 2–3 tbsp bacon fat for searing
• 2 shallots, halved
• 6 carrots, cut into large chunks
• 1 stalk green garlic, chopped (or whatever garlic variation is in season)
• 1 orange
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 cup water (or broth if you have it, but I didn’t)
• A few sprigs basil stems (save leaves for finishing)

Instructions

1. Season and sear

• Heat oven to 325°F.
• Pat roast dry and season generously with salt and pepper.
• In a Dutch oven sear the roast on all sides until deeply browned (about 4–5 minutes per side).
• Remove roast.

2. Build the braise

• Add shallots, carrots, and green garlic to the pot.
• Cook 3–4 minutes until fragrant.
• Stir in:
  • Juice of 1 orange
  • Mustard
  • Apple cider vinegar
  • Water

3. Braise

• Return roast to the pot.
• Add a few strips of orange peel and basil stems.
• Liquid should come about one-third to halfway up the meat.
• Cover tightly and bake for 3½–4½ hours.