📖 Instructions

1. First, let's get that chuck roast ready! Take it out of the fridge about 30 minutes before cooking to let it come closer to room temperature. This helps it sear evenly. Pat it dry with paper towels; trust me, this step is crucial for getting that beautiful, crusty sear.
2. Season the chuck roast generously with salt and pepper. Don't be shy! This is your foundation of flavor. You can also sprinkle on some garlic powder and onion powder for extra oomph.
3. Now, let’s sear the beef. Heat a tablespoon of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the chuck roast in the pot. Sear it for about 3-4 minutes on each side, until it's deeply browned. This step locks in the flavors and adds depth to the final dish. Remove the roast from the pot and set it aside.
4. Time for the veggies! Add the chopped onions to the pot and cook until they become translucent and slightly softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is not our friend.
5. Add the carrots and celery to the pot and cook for about 5-7 minutes, stirring occasionally, until they start to soften a bit. These veggies add sweetness and earthiness to the pot roast.
6. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. These browned bits are where so much flavor hides, so don't leave them behind!
7. Bring the liquid to a simmer, then add the bay leaf and thyme sprigs. These herbs infuse the pot roast with a subtle, aromatic flavor.
8. Return the seared chuck roast to the pot, nestling it among the vegetables. The liquid should come about halfway up the side of the roast. If it doesn't, add a little more beef broth.
9. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for about 3-4 hours, or until the beef is fork-tender. The cooking time may vary depending on the size of your roast, so check it periodically.
10. About an hour before the end of the cooking time, add the potatoes to the pot. This ensures they cook through but don't become overly mushy. If you like, you can also add other root vegetables like parsnips or turnips at this stage.
11. Once the beef is fork-tender and the vegetables are cooked through, remove the Dutch oven from the oven. Let it rest for about 15-20 minutes before shredding the beef with two forks.
12. Remove the bay leaf and thyme sprigs before serving. These have done their job and aren't meant to be eaten.
13. Skim off any excess fat from the surface of the sauce. This makes for a cleaner, more appealing final dish. Season the sauce with salt and pepper to taste.
14. Serve the shredded beef and vegetables with the flavorful braising liquid spooned over the top. Garnish with fresh parsley, if desired. Enjoy this hearty, comforting dish with a side of crusty bread or mashed potatoes.