Preheat the oven to 300°F.

Dry the roast with paper towel and season with salt and pepper on all sides.

Heat a large Dutch oven over medium high heat and then add bacon fat, or oil.

Once the oil is shimmering hot, add the roast and sear on both sides until nicely browned, about 8 minutes per side. Remove onto a plate.

Add beef broth and deglaze the pan, scraping the bottom with a wooden spoon.

Stir in wine.

Place the roast back into the pot and add potatoes, pearl onions and carrots. Cover and transfer the pot to oven. Cook until meat is fall apart tender, about 3.5 hours.

Transfer the meat to a carving board, cover with a foil and rest. Remove the vegetables onto a serving platter.

Run the liquid through a fat separator and discard the fat.

To make the gravy, in a medium saucepan, melt butter (or bacon fat). Add flour and toast until golden brown and nutty, whisking continuously to prevent burning. This’s called roux and it thickens the gravy. It’s important to note that if the flour isn’t cooked sufficiently, you’ll taste raw flour. So make sure to toast it well until it’s nice and brown.

Once the roux starts to smell nutty and color turns golden brown, slowly pour in the reserved liquid while continuously whisking into a smooth mixture. Bring it to a boil and cook for 3-5 minutes, or until thickened to desired consistency.

Slice the roast against the grain, or pull apart with two forks.

Serve the roast with vegetables and gravy on the side.