Preheat the oven and season the beef

• Preheat the oven to 165 °C (325 °F).
• Pat the beef chuck roast dry with a paper towel and season generously with kosher salt and ground pepper on all sides.

Sear the beef

• Heat the olive oil in an oven-safe Dutch oven over medium-high heat.
• Sear the beef until golden brown on all sides, about 3 to 4 minutes per side.
• Remove the beef to a plate and set aside.

Soften the garlic and shallots

• Turn the heat to medium and add the smashed garlic and sliced shallots.
• Cook, stirring occasionally, until the shallots are tender.

Add the aromatics

• Add the lemon zest, dried oregano, dried thyme, bay leaves, ground pepper and kosher salt.
• Cook and stir until fragrant.

Deglaze and build the braising liquid

• Pour in the white wine and scrape any browned bits from the bottom of the pan, cooking until most of the wine has evaporated.
• Add the lemon juice and chicken broth and stir to combine.

Braise the beef

• Nestle the seared beef into the pot along with any juices from the plate.
• Bring to a simmer, then turn off the heat and cover with the lid.
• Braise in the oven for 2 hours.

Add the potatoes and braise again

• Remove the pot from the oven and take off the lid.
• Place the baby potatoes around the chuck roast, cover the pot and return to the oven.
• Braise for another hour.

Brown uncovered at high heat

• Remove the roast from the oven, take off the lid and raise the oven temperature to 220 °C (425 °F).
• Return the roast to the oven uncovered.

Add the cherry tomatoes

• Add the cherry tomatoes on the vine, one vine on each side of the roast.
• Cook for 10 more minutes, until the beef is fork tender and the potatoes are cooked through.

Shred and serve

• Remove the bay leaves and pull the beef into smaller pieces.
• Serve with lemon slices, cherry tomatoes, feta cheese and fresh dill and parsley.