Ingredients:

• Kosher salt and ground black pepper, to taste

• 1 (3 lb) boneless chuck roast

• Olive oil

• 1 large onion, roughly chopped

• 2 large carrots, peeled and cut into thick pieces

• 4 large ribs of celery, cut into ½-inch crescents

• ½ cup tomato paste

• 2-3 tablespoons Worcestershire sauce

• 7-8 cloves garlic, mashed

• 1 liter beef broth

• 1/8 cup red wine vinegar (or 1/2 cup red wine)

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

Instructions:

1. Preheat the oven to 350°F (175°C). Pat the roast dry and season it generously with salt and pepper on all sides.

2. In a large Dutch oven, heat olive oil over medium-high heat until hot but not smoking. Brown the roast on all sides, about 5 minutes per side, then transfer it to a plate.

3. Reduce the heat to medium and add 1 cup of beef broth to the pot. Use a wooden spoon to scrape up the browned bits from the bottom of the pan.

4. Add the chopped onion, carrots, celery, garlic, thyme, rosemary, and bay leaves to the pot. Cook, stirring occasionally, until the onions are translucent, about 7-8 minutes. Add in the tomato paste.

5. Place the browned roast on top of the vegetable mixture.

6. Pour in the remaining beef broth, red wine vinegar, and Worcestershire sauce. Season with additional salt and pepper, cover the pot, and transfer it to the preheated oven.

7. Bake for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

8. Serve warm with the cooked vegetables, mashed potatoes and sauce. Enjoy!