Dice the vegetables

• Dice the onion, celery, carrot and potatoes.

Season and sear the roast

• Drizzle olive oil over the chuck roast and season generously on both sides with salt, pepper and flour.
• Heat olive oil in a Dutch oven and sear the roast on both sides.

Sauté the aromatics

• Add the minced garlic, celery and onion to the same pot and sauté for a few minutes.
• Stir in the tomato paste.

Deglaze and build the braising liquid

• Pour in a little beef stock to deglaze the pot.
• Add the remaining beef stock, onion soup mix and Worcestershire sauce and stir until fully combined.

Braise the roast

• Return the chuck roast to the pot with the rosemary and bay leaves.
• Cover and cook in the oven until the meat is tender.

Add the vegetables

• Add the potatoes and carrots to the pot.
• Return to the oven until the meat and vegetables are tender.

Thicken the gravy

• Pour in a cornstarch slurry and stir to thicken the gravy.