Preheat the oven to 300 degrees. Get out an oven safe pan that your roast will fit nicely in. Add in the ½ red onion, smashed garlic and ½ cup water. Make sure that the bottom of the pan is covered.

Liberally salt and pepper the roast on both sides. Heat a heavy bottom pan over high heat. Add in the fat. Lay in the roast and allow to brown. Add in the thyme and rosemary sprigs.

After about 3 minutes, flip the roast using tongs. Spoon up some of the fat over the top of the roast and allow to sear another 3 minutes. Reduce the heat if smoking occurs. When the roast is nicely browned, place it in your prepared roasting pan.

Add in the ½ cup water to the hot pan. Deglaze and pour the liquid into the roasting pan, along with the thyme and rosemary. Cover the roasting pan tightly with a lid or aluminum foil and put in the oven for about 2 hours.

While the meat is cooking, prepare the mushrooms and onions.

Heat a pan over medium-high heat. Add in the olive oil. When the oil shimmers, add in the onions and a pinch of salt. Allow to cook for a minute, then stir. Continue to cook, stirring occasionally, for another 10-12 minutes or until translucent. When the onions have finished cooking, remove from the pan and set aside.

Reheat the pan. Add in the mushrooms. Allow to cook for 2 minutes, stirring occasionally. When the mushrooms start to brown a bit, add in the remaining tablespoon olive oil and a pinch of salt. Cook until the mushrooms are tender, about 5-6 more minutes.

Combine with the onions and serve over the top of the meat when ready.

When the roast has reached it’s final temperature of 190 degrees, remove from the oven. Remove the beef from the pan and cover with foil. Allow to rest for 10 minutes.

While the beef is resting, defat the pan drippings, reserving the braised onions and garlic. Using a blender or immersion blender, add in the pan juice and reserved onions with garlic. Blend together until liquified.

Heat a non-stick pan over medium-high heat. Pour the mixture from the blender and add in the coconut milk. Mix together well. Add in the balsamic. Taste and adjust the seasonings. Set aside until the beef is ready.

After the beef has rested, cut off the visible fat. Then cut the beef into about 1″ pieces. Add the beef to a sheet pan and cover with heavy foil. Smash the beef pieces with a meat mallet. They will start to shred apart. Continue smashing until they are all starting to shred.

When the beef is smashed well, add it into the non-stick pan over high heat to add some crisp to it (this step is optional, but adds such a nice dimension to the beef).

Plate with the shredded beef, mushrooms and onions and the onion gravy for a delicious meal!