1. 1. Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure a consistent, even temperature for braising your roast.
   2. Season the Roast: Pat the chuck roast dry and season it generously with salt and pepper on all sides. This builds flavor and aids browning.

Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast for about 3-4 minutes per side until deeply browned. Remove from the pot and set aside.

• Sauté Aromatics: In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant, scraping up the flavorful bits left behind from searing.
• Deglaze the Pot: Pour in the red wine (or additional beef broth). Stir and scrape the pot’s bottom to release any browned bits, infusing the liquid with depth and flavor.
• Braise with Vegetables: Return the seared roast to the pot and pour in the beef broth. Sprinkle in thyme and rosemary, then arrange the chopped carrots and potatoes around the roast.
• Bake: Cover with the lid and transfer the Dutch oven to your preheated oven. Bake for 3–4 hours, or until the roast is fork-tender and the vegetables are cooked through.
• Optional Gravy (if desired): Remove the roast and vegetables from the pot. In a small bowl, whisk together cornstarch and water until smooth. Stir the slurry into the cooking liquid and simmer on the stovetop, stirring constantly, until the gravy thickens.
• Serve: Slice or shred the cooked pot roast. Serve topped with vegetables and a generous ladle of the savory gravy. Enjoy with your family or guests!