1. Preheat your grill (or oven) to 300 F and set the grill it for indirect heat.

2. Begin y cooking the pancetta in the dutch oven on medium heat until crispy. Remove and set aside and leave any remaining fat.

3. Pat the chuck roast cubes dry with a paper towel. Season the meat with salt and pepper and sear quickly on high heat in small batched in the dutch oven. If you need to add more oil, do so to prevent sticking. Set the cooked meat aside as well.

4. Next, deglaze the pan by adding in the wine and reduce the heat back to medium. Use a wooden spoon and scrape along the bottom of the pan to remove any of he yummy brown bits. Return the beef, the pancetta, and all the remaining ingredients (carrots, onion, garlic, mushrooms, and thyme into the pan. Add the beef stock so the meat is fully covered (this may require 2-3 cups of liquid or so). Cover and transfer to the grill.

5. Allow the dish to simmer, covered for about 90 minutes. Remove the cover, and sprinkle in the xanthan gum (you can sub cornstarch or arrowroot powder as well but this is higher in carbs). Stir the mixture well to dissolve fully and allow it thicken slightly. Remove from the heat and serve over cauliflower mashed potatoes