Part 3/7:
The first step in our culinary journey involves the chuck roast. Make sure to cut the beef into sizable chunks, allowing for a substantial bite. After trimming off excess fat, coat the meat with salt, pepper, and flour to enhance its searing.
In a heavy pot, render the bacon to extract its flavorful fat. The bacon plays a dual role: offering a delightful taste and providing essential grease to brown the beef. Sear the seasoned beef in batches to avoid overcrowding the pot, which could cause the meat to boil rather than brown.