Preheat oven to 300°F. Clean and chop onion, garlic, carrots, and potatoes.
1 yellow onion, 6 garlic cloves, 4 carrots, 2 lb potatoes
Season chuck on all sides with salt and pepper.
3-5 lb boneless beef chuck roast, 2 teaspoon salt, 1 teaspoon pepper
In the dutch oven you will bake the roast in* heat oil over medium heat. Sear all sides of the chuck roast until it is golden (2-4 minutes per side). See notes for using a frying pan to brown the sides.
3 tbs olive oil
When all sides are seared, removed chuck from dutch oven and set aside. Add onion and garlic to the dutch oven and allow to cook for 2-3 minutes. It should be fragrant.
Deglaze the dutch oven by adding the wine, scrapping up any browned bits from the bottom of the pan. Allow wine to simmer for 3 minutes and reduce by half.
1 cup dry red wine
Then place the chuck on top of the onions and cover with potatoes and carrots. Sprinkle with rosemary and thyme.
2 teaspoon dried rosemary, 2 teaspoon dried thyme
Mix together flour and 1 cup of broth and pour into dutch oven.
½ cup flour, 4 cups beef broth
Add remaining broth and Worcestershire to dutch oven.
¼ cup Worcestershire Sauce
Cover and bake in preheated oven until beef falls apart/shreds easily, about 4-5 hours. The meat needs to reach at least an internal temperature of 195°F-200 °F to break down the tough connective tissue. Once cooked, season with more salt and pepper if needed and enjoy!