Step 1

Preheat your oven to 325°F.

Step 2

Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned. This helps to lock in the flavors.

Step 3

Remove the chuck roast from the Dutch oven and set it aside.

Step 4

Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften.

Step 5

Deglaze the pot. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.

Step 6

Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the fresh herbs (thyme, rosemary, and bay leaves).

Step 7

Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 3 hours for 3-pound chuck roast, or until the chuck roast is fork-tender. For a 4 to 5-pound roast, about 4 hours.

Step 8

Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth to create a slurry.

Step 9

Rest Beef and Vegetables: Once the chuck roast and vegetables are cooked, carefully remove them from the pot and set them on a plate to rest.

Step 10

Thicken the Broth: Bring the broth in the pot to a gentle boil.

Step 11

Add Cornstarch Mixture: Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps.

Step 12

Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve the consistency you prefer.

Step 13

Taste the gravy and adjust the seasoning with salt and pepper as needed.

Step 14

Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.