Preheat your oven to 325ºF
Heat your dutch oven on the stove top over medium heat for 5 minutes. Pat the chuck roast dry with a paper towel and season all sides generously with kosher salt and pepper.
Add the ghee to the dutch oven. Working in batches so you don't overcrowd the meat, sear the beef for 3-5 minutes per side. Transfer the seared meat to a plate and continue searing all the beef.
2 tablespoons ghee, 5 pounds chuck roast
Remove all but 2 tablespoons of the rendered cooking fat. In the same dutch oven in the remaining 2 tablespoons of cooking fat, add the carrots, celery and onion and about 2 teaspoons kosher salt and black pepper. Cooking for 5-7 minutes, stirring occasionally, making sure to scrape up all the brown bits from the bottom of the dutch oven.
1 yellow onion, 2 carrots, 4 ribs of celery
Add in the garlic and tomato paste, cooking for just 30 seconds.
4 cloves garlic, 2 tablespoons tomato paste
Sprinkle on the tapioca starch, and cook for 1 minute.
3 tablespoons tapioca flour
Return the seared beef to the dutch oven, and add in the red wine, mushrooms, rosemary and thyme. Stir to combine.
16 ounces mushrooms, 3 cups red wine, 3 sprigs rosemary, 3 sprigs thyme
Cover your dutch oven with its lid, and cook covered in the oven at 325ºF for 3 hours.
Remove from the oven, and serve the beef over my keto mashed cauliflower and a generous ladleful of the braising liquid.
Leftovers will keep in an airtight container for 1 week in the refrigerator, or 1 month in the freezer.