One 3.5-pound boneless chuck roast, cut into 3 to 4 pieces and any large pieces of fat removed
7 teaspoons kosher salt, divided
2 tablespoons ghee, divided
8 ounces (230 grams) button mushrooms, washed and halved if large, divided
15 ounces (420 grams) carrots, peeled and chopped into 1-inch chunks, divided
One 14-ounce bag frozen pearl onions, divided
6 cloves garlic, sliced
1 1/2 teaspoons herbs de Provence
1 teaspoon freshly ground black pepper
1 cup low-sodium tomato juice
1/3 cup red wine vinegar
15 ounces (420 grams) baby red potatoes, cut into 1 1/2-inch pieces
Could you simply serve it right away instead of waiting for the next day? Certainly. And most of you will. But later, when you reheat the leftovers, you'll notice how much better they are than on the first day and you'll be sad.
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