Sunday Pot Roast with Garden Carrots, Onion & Rosemary

Method

1. The night before, pat the roast dry, sprinkle generously with 1 tbsp kosher salt, and rest uncovered on a rack in the fridge. (If you forget, salt 30 minutes before searing. It'll still be great.)
2. Heat the oven to 300°F. Pat the roast dry one more time and season with the remaining 1 tbsp salt and the pepper.
3. Heat the tallow in a heavy Dutch oven over medium-high until shimmering. Sear the roast on all sides. Really commit. You want a proper deep brown crust, about 4 minutes per side. Move the roast to a plate.
4. Drop the heat to medium. Add the onions, cut-side down, and cook 5 minutes until they pick up color. Stir in the garlic and tomato paste. Cook 1 minute, stirring, until the paste smells nutty.
5. Pour in the wine, scraping every browned bit off the bottom of the pot. Reduce by half, about 5 minutes. Add the broth and bring to a low simmer.
6. Nestle the roast back in. Tuck in the rosemary and thyme. Lid on, into the oven for 2 hours. The roast should be just shy of fork-tender at this point.
7. Add the carrots and potatoes around the roast. Cover, return to the oven, and cook another 1 to 1.5 hours, until the meat shreds with a fork and the vegetables yield to a paring knife.
8. Move the roast and vegetables to a platter. Let the meat rest 15 minutes (important). Skim the worst of the fat off the braising liquid, taste for salt, and reduce on the stovetop a few minutes if you want a thicker gravy.
9. Pull the roast into big pieces (don't overshred; you want recognizable cuts). Pour some of the gravy over. Finish with flaky salt and parsley. Serve with bread for sopping.