1 boneless beef chuck roast (4 to 5 pounds)
2 tsp kosher salt
1 bottle medium bodied red wine (750 ml)
10 sprigs fresh parsley leaves.
2 tbsp minced fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 oz bacon (Thick Cut) cut into 1/4 inch pieces crosswise
1 medium onion - chopped fine (1 cup)
3 medium garlic cloves, minced
1 tbsp unbleached all purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on the bias into 1.5 inch pcs
2 cups frozen pearl onions
3 tbsp unsalted butter
2 tsp sugar
1/2 cup water plus 1/4 cup cold water to bloom the gelatin
10 oz white mushrooms, trimmed, halved if small, quartered if
1 tbsp unflavored gelatin
Season meat with kosher salt, place on wire rack set in a
rimmed pan, let rest at room temp for 1 hour. Meanwhile,
bring wine to a simmer in large saucepan over medium high
heat. Cook until reduced to 2 cups (15 minutes). Using
kitchen twine, tie parsley sprigs, thyme sprigs and bay leaves into a bundle. Pat beef dry with paper towels,season generously with pepper. Adjust oven rack to lower-middle position, heat oven to 300º F. Cook bacon in large Dutch oven over medium high heat stirring occasionally until crisp. Using slotted spoon, transfer bacon to paper towel, reserve. Pour off all but 2 tbsp of bacon fat. Return Dutch oven to medium high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, about 8 to 10 minutes total. Transfer beef to large plate and set aside.Reduce heat to medium, add onion; cook , stirring occasionally , until beginning to soften (2 -4 minutes). Add garlic, flour, reserved bacon; cook, stirring constantly until fragrant, about 30 seconds.Add reduced wine , broth and herb bundle, scraping bottom of pan with wooden spoon. Return roast and any accumulated juices to pot; increase heat to high, bring liquid to a simmer, place large sheet of foil over pot, cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of the meat. (3 to 4 hours). Add carrots to pot after about 2 1/2 hours.
While meat cooks, bring pearl onions, butter, sugar, 1/2 cup of water to a boil in large skillet over medium high heat. Reduce heat to medium, cover and cook until the onions are tender (5 to 8 minutes). Uncover, increase heat to medium high and cook until all liquid evaporates. Add mushrooms and 1/4 tsp salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat, set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle in the gelatin.
Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then , using wide shallow spoon , skim fat off surface. Remove herb bundle and stir in the onion-mushroom mixture. Bring liquid to simmer over medium high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups (20 to 30 minutes) Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved. Remove kitchen twine from meat and discard. Cut meat against the grain into 1/2 inch thick slices. Arrange on platter, place vegetables around the meat, and pour sauce on top. Sprinkle with minced parsley. Serve immediately.