Step 1

Preheat oven to 350°F, placing the rack in the lower middle position with enough height for your Dutch oven.

Step 2

Place the chuck roast on a work surface. Pat dry with paper towels to remove excess moisture. Season with salt and pepper.

Step 3

Place a Dutch oven or enamelled pot over medium-high heat. When hot, add the olive oil and chuck roast using kitchen tongs. Sear for 2 to 3 minutes per side until browned all over (see note).

Step 4

Add the onions, garlic, rosemary, thyme and bay leaf. Pour the wine and broth over the meat.

Step 5

Cover the Dutch oven and place in the oven. Bake for one hour.

Step 6

Add the optional carrots, celery and potatoes to the pot. Cook until the meat is tender enough to shred easily with two forks, about 2 hours more.

Step 7

Remove from the oven. Discard the bay leaf and season with salt and pepper. Slice to serve if desired.

Step 8

Place a large sieve over a medium saucepan (or fat separator - see note). Pour the cooking liquid including vegetables through the sieve. Arrange the vegetables around the meat.

Step 9

Bring the liquid to a boil over medium-high heat, adding an extra cup of liquid if needed.

Step 10

Mix together 2 tablespoons cornstarch (or flour) with 2 tablespoons water in a teacup. Whisk the cornstarch slurry into the hot liquid to thicken for up to 30 seconds or so.

Step 11

Remove the gravy from the heat and transfer to a gravy boat for serving.