Chuck Shoulder Pot Roast

Fall apart pot roast with potato and carrots cooked in a red wine stock reduction

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3lb Chuck shoulder roast (or around that size) Dry aged if you like (there’s easy techniques online you can do in your refrigerator )
About six small Yukon gold or red skinned potatoes pealed and cut into bite size pieces
About 1/2 cup pealed and bite size carrot chunks
1/4 cup yellow onion fine dice
1/4 celery fine dice
1 beef soup bone or pork neck bone (or both)
Thyme fresh or dried , (about a tablespoon total)
1 bay leaf
Mirepoix for red wine reduction (celery , carrot, onion ) large chunks , about half a cup
2 cups dry red wine
2 cups chicken stock

-Start the red wine reduction. Heat some oil in a saucepan and add the bay leaf and mirepoix. You want just a little color on the veg. While this is going roast the bones (coat in oil and salt/pepper) In a 450 degree oven or 400 air fryer until browned. -When the mirepoix gets some color add the red wine and stock, then the bones. Add a pinch of salt and pepper and a pinch of the thyme. This will reduce quite a bit, so don’t over salt at the beginning. Reduce to about a quarter of what you started with, check the flavor and add salt if necessary. Strain into a bowl and put in the refrigerator until cooled. -coat the potatoes and carrots in oil salt pepper and a pinch of the thyme, roast on a baking sheet in a 375 degree oven till browned and fork tender. -Sauté the fine diced celery and onion until tender and set aside. -Coat the shoulder in oil salt and pepper, sear on all sides in a hot skillet until browned on all sides. -Add every thing into a large bag and use whatever method to seal. -Set water bath to 176 for 24 hours.