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1
Liberally salt the chuck roast and set aside.
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2
In a medium bowl, combine the onion, fennel, garlic, and rosemary and toss to combine.
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3
Transfer half of the mixture to a large bowl and place the roast on top, then pack the remaining onion mixture over and around the roast.
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4
Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
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5
Arrange a rack in the center of the oven and preheat the oven to 350F.
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6
Remove the roast from the refrigerator and set aside to come up to room temperature.
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7
In a large Dutch oven set over medium heat, warm the butter until it melts.
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8
Remove the roast from the bowl, brushing any vegetables that cling to it back into the bowl.
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9
Set the vegetables aside.
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10
Put the roast in the pot and brown on all sides, about 4 minutes per side.
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11
Transfer the roast to a plate or cutting board and add the reserved vegetables to the pot.
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12
Raise the heat to medium-high and cook, stirring occasionally, until the vegetables are caramelized, about 5 minutes.
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13
Add the red wine, scraping the bottom of the pot with a wooden spoon to loosen all the brown bits.
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14
Bring the red wine to a simmer and simmer until it has reduced by half, about 5 minutes.
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15
Add the stock and bring to a simmer.
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16
Return the roast to the pot, cover, and transfer to the oven to braise for 2 hours 30 minutes or until fork-tender.
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17
Remove the roast from the oven and let it rest for 10 minutes in the braising liquid.
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18
Season with pepper.
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19
Slice the roast directly in the pot, then transfer it to a large platter.
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20
(Discard the braising liquid and aromatics.)
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21
Spoon the wild mushroom sauce over the top and dig in.
