1- 3 lb. piece chuck pot roast
1 large yellow onion
8 cloves garlic
2 large carrots
1 bulb fennel
1 stalk celery
2 bay leaves
5 black peppercorns
1 tbsp onion powder
1 tbsp garlic powder
3 juniper berries
1 clove spike
3 sprigs fresh thyme
2 oz. canola oil
2 cups red wine
3 cups veal stock
Salt and pepper to taste
Place the pot roast on cutting board and remove any exterior fat. Cut the roast into 2x2 inch chunks and place in large kitchen bowl. Season with onion powder, garlic powder and salt & pepper.
Wash, peel and rough chop yellow onion, carrot, fennel and celery and reserve.
Gather remaining ingredients in separate containers and reserve.
Heat a large cast iron pan or large wok for 5 minutes over high flame.
Carefully add 1 oz. of the oil to pan. Add half of cubed meat to pan and sear on all sides until well browned.
Remove from pan and place on dish and repeat process with remaining meat. Reserve all browned meat on a dish.
Once all meat is well browned add vegetable to pan and caramelize vegetables in pan for 4 minutes. Add meat back to pan and saut for 1 minute. Add red wine and spices to pan. Reduce red wine by half of the original volume. Place the mixture into crock-pot and add veal stock.
Cover crock-pot and set on high. Cook on high for 3 hours. Reduce setting to low and cook for 1 more hour. After one hour set crock pot to warm and prepare side dishes.
This dish is best served with mashed potato and sauted spinach.