Melt-in-Your-Mouth Tender Beef Roast

Preheat your oven to 300°F (150°C).

Pat the beef chuck roast completely dry with paper towels. Season generously on all sides with salt and black pepper.

Heat olive oil in a large Dutch oven or heavy-bottomed oven-proof pot over high heat. Once the oil is shimmering, add the beef. Sear aggressively for 4-5 minutes per side until a deep, dark brown crust forms. Remove the beef and set aside on a plate.

Reduce heat to medium. Add the chopped onions to the pot and sauté for 3-4 minutes until softened. Add the smashed garlic and tomato paste, stirring constantly for 1 minute until fragrant.

Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half.

Return the beef (and any accumulated juices) to the pot. Pour in the beef broth, Worcestershire sauce, and add the thyme, rosemary, and bay leaves. The liquid should cover the meat about halfway. If not, add a little more broth or water.

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.

After 2 hours, carefully remove the pot from the oven. Arrange the carrots and potatoes around the beef, submerging them in the liquid as much as possible. Cover and return to the oven.

Cook for another 1 to 1.5 hours, or until the beef is fork-tender (it should shred easily) and the vegetables are cooked through.

Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and tent loosely with foil to rest for at least 15-20 minutes.

While the meat rests, place the pot on the stove over medium-high heat. Skim off excess fat from the surface. If you prefer a thicker gravy, mix cornstarch with a splash of cold water and whisk it into the simmering liquid. Cook until thickened.

Slice or shred the roast against the grain. Serve topped with the rich gravy, surrounded by the potatoes and carrots, and garnished with fresh parsley.