Season and sear the roast

• Pat the chuck roast very dry so it sears well.
• Season generously with kosher salt and pepper on both sides.
• Heat the avocado oil in a Dutch oven over medium heat and sear the roast on all sides until deeply browned.
• Transfer the roast to a plate.

Sauté the vegetables

• Pour off the excess oil, leaving about 2 tablespoons in the pot.
• Add the carrots, onion and smashed garlic, season and cook until slightly caramelized.
• Pour in the wine and sauté, scraping up the browned bits.

Build the braising liquid

• Add the water and scrape the bottom of the pot to release the browned bits.
• Stir in the Worcestershire sauce and add the bundle of thyme.
• Return the beef and any juices from the plate to the pot.
• Add more water until the roast is almost fully covered.

Braise in the oven

• Cover the pot and transfer it to the oven at 325 °F.
• Braise until the roast is very tender.

Finish and serve

• Taste the sauce and adjust the salt and pepper.
• Sprinkle with chopped parsley and serve.