Preheat Oven to 325 degrees F.

Season + Sear Meat: Place beef on a large plate and season generously with salt and pepper. Add 1 tablespoon olive oil (or butter) to a large dutch oven and bring to medium-high heat. Place beef roast inside, searing 1-3 minutes per side. Remove and place on a clean plate, set aside.

Cook Aromatics: Add remaining 2 tablespoons of olive oil (or butter) to dutch oven, allowing it to coat the bottom of the pan and scraping up any bits that are stuck to the bottom (add a splash of beef broth if you need to). Add 2 tablespoons minced garlic and allow to cook for a moment or two until it becomes fragrant. Next, add onion and celery, allow to cook down, approximately 2-3 minutes; sprinkle with a little salt and pepper. Add 2 tablespoons tomato paste and stir to coat everything.

Add Liquid: Add 3-4 cups broth, 1 cup pomegranate juice (or red wine), 1 tablespoon balsamic vinegar and 1 tablespoon red wine vinegar; stir to combine. 

Braise: Return seared beef roast to dutch oven along with the head of garlic, fresh thyme and beef soup bones. Cover and allow to come to a boil, then turn off stove and transfer Dutch oven to the oven. Let cook approx. 3-4 hours or until the internal temperature of the roast, at it's thickest point, reaches between 195-210 degrees F. (this is the temp at which it will fall apart nicely).

Add Vegetables + Potatoes: Approximately 30-60 minutes before the roast is done, add the potatoes, carrots and pearl onions. You can add earlier, if you want really soft veggies - up to you!

Rest + Cooking Liquid: Once your beef has reached an internal temp of between 195-210 degrees F. and your veggies are soft, but firm - transfer the roast and veggies to a platter and cover with foil to let the beef rest. Strain the remaining liquid into a glass measuring cup and let fat naturally rise to the top - skim off the fat and discard. 

Make Gravy: using either the same Dutch oven or a 12-inch cast iron skillet (which is what we used), bring to medium-high heat. Add 4 tablespoons butter and let melt. Add 6 tablespoons flour and whisk to combine with the butter to make a roux. Slowly add the cooking liquid approx. 1/3 cup at a time and then whisk to combine with the roux. Continue until all the cooking liquid is used up. Note: if you don't have enough cooking liquid, sub in beef broth to reach a total of 3 cups. 

Adjust Gravy: To make the gravy thinner, simply add additional splashes of beef broth. Taste and add some salt and pepper, if desired. 

Serve: Once gravy is done, serve everything while it's warm and enjoy!