Smoky Beef Bourguignon

Season the chuck roast with 2 Tbsp. salt, then 1 Tbsp. pepper. Start a smoker using post oak wood and bring the temperature of the smoker to 275F. Smoke the roast at 275F until the internal temperature has reached 165F (use a probe thermometer; should take about 4 hours). The roast should have a browned crust and the seasoning should be adhered.

Preheat oven to 325F. Remove the roast from the smoker and place into a Braiser or Dutch Oven with the wine, beef stock, thyme sachet, and bay leaf. Cover and braise in the oven until the internal temperature has reached 200F (use a probe thermometer; should take 3-4 hours).

Remove the roast from the Braiser, strain the braising liquid, and add back to a large Stainless Clad Saucepan to reduce. Cook the braising liquid over high heat to reduce by half, about 15-20 minutes. Taste and season the sauce with salt. If any rendered beef fat from the chuck has pooled on top of the sauce, ladle it off.

Loosely cover chuck with foil and allow to cool to an internal temperature of 140F, this may take up to an hour. Once the chuck has cooled, place a large Stainless Clad Frying Pan over medium-high heat and add the bacon to the pan. Cook the bacon, stirring frequently until all the fat is rendered and the bacon is beginning to crisp. Remove and reserve the bacon. Remove all but 2 Tbsp. of bacon fat. Add the mushrooms and onions to the pan and sear them on all sides. Once they are seared, add the bacon back to the pan and ladle in the reduced braising liquid. Allow the liquid to reduce until the vegetables are tender and cooked through, about 10 minutes.

Plate the dish: slice the chuck roast into ⅓-½”-thick slices and shingle onto a plate. Cover with the sauce and add bacon, mushroom, and onions. Garnish with parsley. Serve with mashed potatoes or fresh made pasta.