Coat the chuck roasts

• Pat the chuck roasts dry and season generously with salt, pepper and flour on all sides.

Sear the meat

• Heat the Dutch oven until very hot.
• Sear the roasts on both sides until nicely browned, then remove them from the pot.

Sauté the vegetables

• Add the onions, carrots, celery and tomatoes to the pot.
• Season with chicken bouillon and black pepper.
• Sauté, stirring occasionally, until the vegetables start to soften.

Add the aromatics and liquids

• Stir in the ground rosemary and bay leaves.
• Pour in the red wine, Worcestershire sauce and beef broth.
• Stir everything together and scrape up the browned bits.

Roast the beef

• Nestle the seared roasts back into the pot among the vegetables.
• Cover and bake at 175 °C (350 °F) until the meat falls apart.

Prepare the potatoes

• Slice the parboiled potatoes and put them in a bowl.
• Add the grated garlic, chopped parsley, truffle salt, olive oil and black pepper.
• Toss well to coat.

Bake the potatoes

• Spray a baking dish and spread the potatoes in a single layer.
• Bake in the oven until golden and fully cooked through.

Blend the gravy

• Remove the meat from the pot and set it aside on a platter.
• Blend the cooked vegetables and cooking juices with the blender until smooth.

Serve

• Slice or pull the beef apart and plate it with the potatoes.
• Spoon the gravy over the meat and potatoes.