Instructions
- Season the Prime Chuck Roast generously with salt and freshly ground black pepper.
- Heat Olive Oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove from Dutch oven and set aside.
- Add the Beef Marrow Bones to the Dutch oven and brown them on all sides. Remove and set aside with the roast.
- Add the Garlic to the Dutch oven and cook for 1 minute, until fragrant. Deglaze the pot with Red Wine, scraping up any browned bits from the bottom.
- Add the Beef Broth, Worcestershire Sauce, and Tomato Paste. Bring to a simmer.
- Return the roast and marrow bones to the Dutch oven. Add the Thyme, Rosemary, and Pepperoncini Peppers with juice.
- Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the roast is fork-tender.
- Add the Potatoes, Carrots, and Onion to the Dutch oven during the last hour of cooking.
- Remove the roast and vegetables from the Dutch oven. Shred the roast with two forks. Stir in the Butter into the sauce.
- Serve the shredded roast and vegetables with the sauce, spooning some of the marrow from the bones over the top.
