Preheat the Oven: Preheat your oven to 325°F (163°C).
Season and Sear the Meat:
Generously season the chuck roast with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Sauté the Aromatics:
In the same Dutch oven, add the minced garlic and chopped onion. Sauté until the onion is softened, about 3-4 minutes.
Deglaze and Add Liquids:
Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce.
Add Vegetables and Herbs:
Return the seared roast to the pot.
Add the carrots, celery, thyme, rosemary, and bay leaves.
Braise the Roast:
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Braise for 3 to 4 hours, or until the meat is tender and easily shredded with a fork.
Serve:
Remove the roast from the oven and let it rest for a few minutes.
Slice or shred the roast and place it on a serving platter.
Spoon the vegetables and sauce over the top.
Garnish with chopped fresh parsley.
Enjoy your classic braised pot roast with vegetables, a perfect comforting meal for family gatherings!
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