Ingredients

• 3 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 garlic Cloves, Minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 cup red wine (or beef broth)
• 1 tablespoon lavender flowers
• 1 tablespoon chamomile flowers
• 2 star anise
• 4 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon cassia stick
• 1 true cinnamon stick (Ceylon)
• 1/2 teaspoon ground nutmeg (grate from whole)
• 1/2 teaspoon mace
• 1/2 teaspoon ground allspice (grind from whole)
• 1/2 teaspoon white peppercorns, crushed
• 1/2 teaspoon tellicherry black peppercorns, crushed
• 1/2 teaspoon Crushed
• 4 Juniper berries, crushed
• 3 cloves
• Salt to taste

Instructions

1. Preparation:Preheat your oven 325°F(165°C).Grate a bit of the nutmeg and grind some of the allspice.

2. Searing the Meat: Season the chuck roast with salt.Heat the olive oil in a large Dutch oven over medium.high heat. Add the roast and on all sides until browned. Remove and set aside.

3. Sauté Vegetables: In the same Dutch oven, add the onions and garlic. Cook until the onions are translucent.

4. Adding the Liquids: Stir in the tomato paste and cook for another 2 minutes.Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer and reduce by half.Add the beef broth.

5. Infusing the Spices:In a cheesecloth or spice infuser. Combine lavender flowers, chamomile flowers, cardamom pods (both types), star anise. juniper berries. cloves. and cinnamon sticks. Securely tie or close the infuser. Add this to the pot along with the ground nutmeg, mace, allspice, and crushed peppercorns.

6. Braise: Return the roast to the pot. Liquid should partially cover the roast. Cover the Dutch oven and place it in the preheated oven. Cook for 2.5 to hours or until the meat is tender and can be easily pulled apart with a fork.

7. Serve:Once done, remove from the oven. Take out the roast and slice or shred it. Strain the sauce to remove the spices and serve it on the side or drizzle over the meat. Serve with mashed potatoes, rice, or crusty bread. 

Note: 

The dish uses a variety of spices. But it's balanced to avoid overwhelming the palate. Adjust according to your taste preference. and remember that spices like cloves and star anise can be very dominant, So use sparingly.