Season the roast

• Pat the chuck roast dry and rub it with oil.
• Season generously on all sides with kosher salt, pepper, garlic powder, onion powder, smoked paprika and the buttery steakhouse blend.

Prep the vegetables

• Peel and slice the carrots.
• Chop the celery, dice the yellow onion and chop the garlic.

Sear the roast

• Heat oil in the Dutch oven over medium high heat.
• Sear the roast on all sides until deeply browned.
• Remove the roast from the pot and set aside.

Build the base

• Add the tomato paste and beef bouillon to the pot and stir to combine.
• Add the chopped vegetables and stir.
• Deglaze with a splash of red wine.
• Add the garlic and the savory herb and garlic soup mix and stir well.

Simmer and reduce

• Pour in the red wine.
• Stir and let it simmer and reduce.

Add the broth

• Add the beef broth and stir everything well.
• Taste and adjust the seasonings as needed.

Braise the roast

• Return the roast to the pot with the thyme, rosemary and bay leaves.
• Cover and reduce the heat to medium low.
• Simmer, checking after the first hour and flipping the meat at the second hour.

Finish the gravy

• Remove the herbs and stems.
• Optional: stir in a cornstarch slurry to thicken the gravy.
• Plate the roast with the vegetables and gravy.