Step 1: Prepare the Meat

Remove the chuck roast from the refrigerator and let it rest at room temperature for about 30 minutes. This ensures even cooking. Pat the roast dry with paper towels, then season all sides generously with salt, pepper, and a light dusting of flour. The flour helps create a beautiful crust and thickens the gravy.

Step 2: Sear the Roast

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil, then sear the roast on all sides until golden brown, about 4–5 minutes per side. This step locks in the juices and enhances the flavor of the roast. Once seared, transfer the meat to a plate and set aside.

Step 3: Sauté the Aromatics

In the same pot, lower the heat to medium and add the sliced onions. Sauté for 4–5 minutes until softened and lightly caramelized. Add the minced garlic and cook for another 1–2 minutes, stirring frequently to prevent burning.

Step 4: Deglaze the Pot

Pour in the red wine (or additional beef broth) and scrape the bottom of the pot with a wooden spoon to release any browned bits. This step, known as deglazing, ensures all the flavor-packed fond from the searing process is incorporated into the dish. Simmer for 2–3 minutes to reduce the liquid slightly.

Step 5: Add the Liquid and Seasonings

Stir in the beef broth, tomato paste, and Worcestershire sauce, mixing until well combined. Return the seared roast to the pot, along with any juices that collected on the plate. Add the rosemary, thyme, and bay leaf, tucking them into the liquid.

Step 6: Add Vegetables

Arrange the carrots, potatoes, and celery around the roast, ensuring they are partially submerged in the liquid. This positioning allows the vegetables to absorb the flavors without becoming too soft.

Step 7: Slow Cook

Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C). Let it cook for 3–3.5 hours, or until the beef is fork-tender. Alternatively, cook on low in a slow cooker for 8 hours or in a pressure cooker for 1 hour.

Step 8: Make the Gravy

Once the roast is done, carefully remove the beef and vegetables from the pot and transfer them to a serving platter. Skim off any excess fat from the cooking liquid, then simmer the liquid over medium heat for 5–7 minutes to thicken slightly. For a smoother gravy, strain the liquid or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Step 9: Serve

Slice the beef into thick portions and spoon the gravy over the meat and vegetables. Garnish with fresh parsley for a pop of color, and serve hot with crusty bread or steamed rice.