Step 1

Preheat oven to 275 F.

Step 2

Trim chuck roast of any visible fat, rinse and then pat dry with paper towel.

Step 3

If desired, use a twine or string to tie the chuck around, this helps keeps its shape, not necessary.

Step 4

Season chuck roast on all sides with salt and pepper. Make sure you rub the salt deep into as many cracks and crevasses as possible.

Step 5

Add another flavor to it by rubbing with Creole seasoning, set aside. Coat roast in flour and shake off excess.

Step 6

Heat about 2 tablespoons oil in a cast iron on medium- high heat, place beef in a single layer and sear meat on both sides until brown. About 2-3 minutes each side, searing times may vary. Remove roast from pot and set aside.

Step 7

Reduce heat to medium, then add remaining one tablespoon or more oil, followed by onions, garlic , celery, rosemary and thyme. Stir until fragrant about 2-3 minutes. Add tomato paste.

Step 8

Deglaze the pan with the red wine and be sure to scrape the bottom of the pot to  remove any brown bits from the pan. Pour in beef broth ,Worcestershire sauce, and beef bouillon. Bring to a boil. Stir until everything is combined, adjust seasonings with salt, if needed.

Step 9

Return the roast back to the pot. Then throw in carrots and potatoes.

Step 10

Cover and transfer to the oven until meat is fall apart tender (about an hour per pound).