Cook time: about 3 hours

Season the beef chuck roast generously with kosher salt and cracked black pepper.

Heat the oil or rendered beef fat in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until a nice brown crust forms, about 2-3 minutes per side. Transfer the seared beef to a plate.

Reduce the heat to medium, add the bacon lardoons to the pot, and cook until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.

Add the sliced onions and butter to the pot. Cook, stirring occasionally, until the onions are very soft and caramelized, about 20-25 minutes.

Add the crushed garlic and cook for 1 minute, until fragrant.

Stir in the brown sugar and Dijon mustard until combined.

Pour in the Belgian ale and beef stock, then add the bay leaves and thyme sprigs. Bring the liquid to a simmer.

Return the seared beef and any accumulated juices to the pot. Cover and transfer to the oven. Braise the beef for about 2.5-3 hours, until very tender.

Remove the beef from the pot and let rest for 15 minutes. Meanwhile, make a cornstarch slurry by whisking together the cornstarch and 2 tablespoons of beef stock.

Bring the braising liquid to a simmer over medium heat and whisk in the cornstarch slurry. Simmer until the sauce thickens, about 2-3 minutes.

Stir in the apple cider vinegar. Slice the beef and serve with the thickened sauce and the reserved crispy bacon.