Pot Roast with Carrots, Shallots, Mint and Lemon

Ingredients

• 1) Shallots – 10 nos. (They should be peeled and left whole).
• 2) Chuck blade roast – one 5-pound (You must remove the silver skin)
• 3) Salt – to taste.
• 4) Garlic cloves – 5 nos. (They should be peeled and smashed).
• 5) Pancetta - 1-pound slab. (Large dice)
• 6) Carrots - 8 nos. (They should be peeled and cut into 2-inch pieces).
• 7) Coriander seeds - 2 tablespoons.
• 8) Fresh thyme - 10 sprigs.
• 9) Fresh bay leaves – 2 nos. (You can consider dry ones as well).
• 10) Apple cider – 2 cups.
• 11) Beer - 48 ounces (You can use porter or IPA.
• 12) Fresh mint leaves - 1 cup (They should be torn).
• 13) Lemon zest – Taken out of 2 lemons.