Chop the vegetables

• Chop the carrots and add them to a bowl.
• Chop the celery and add it to the bowl.
• Roughly chop the onion and add it to the bowl.
• Mince the garlic and set it aside.

Prepare the herb bundle

• Tie the rosemary and thyme together with butcher's twine.

Season the beef

• Cut the beef chuck so it fits the pot.
• Coat the meat with the garlic and herb seasoning on all sides.

Sear the meat

• Heat the oil in the pot.
• Sear the meat on each side until browned.
• Remove the meat and add a little more oil.

Roast the tomato paste

• Add the tomato paste to the pot and let it roast.

Cook the vegetables

• Add the onion, celery and carrot and stir.
• Cook until the onions are translucent.
• Add the garlic and cook.

Add the wine and reduce

• Pour in the red wine.
• Simmer until reduced by about half.

Braise the roast

• Return the meat to the pot and nestle it in.
• Add the herb bundle.
• Top off with beef stock until the meat is covered.
• Turn to low and simmer until the meat falls apart.

Serve

• Remove the herb bundle.
• Serve the meat and vegetables over garlic mashed potatoes with the juices.