Pot Roast Sandwiches

Name: Pot Roast Sandwiches
Ingredients: One 3 to 4 pound pot roast (chuck roast), trimmed of extra fat; Kosher salt and freshly ground black pepper; 2 to 3 tablespoons all-purpose flour; 3 tablespoons coconut oil; 2 medium onions, cut into 1-inch pieces; 5 medium carrots, cut into 1-inch pieces; 2 stalks celery, halved; 6 cloves garlic, peeled and smashed; 3 tablespoons tomato paste; 3 cups beef stock; 2 cups red wine, preferably a dry and full-bodied variety; One 14-ounce can diced tomatoes; 10 to 12 sprigs thyme; 1 bay leaf; 2 tablespoons hot sauce; 1 lemon, halved; 1/2 sheet focaccia bread; Chow-Chow, recipe follows; 2 cups shredded red cabbage (about 1/4 head); 1 red bell pepper, small dice (about 1 cup); 1 medium onion, small dice; 6 radishes, thinly sliced (about 3/4 cup); 2 tablespoons kosher salt; 1/2 cup rice wine vinegar; 1/3 to 1/2 cup honey; 1/2 teaspoon mustard powder; 1/2 teaspoon turmeric; 1/2 teaspoon prepared horseradish; 1/4 teaspoon ground cloves; 1 Thai chili, quartered if fresh and left whole if dried