Preparation Steps

• Preheat oven to 325°F (160°C).
• Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.
• Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
• Remove the roast from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
• Add the minced garlic and cook for 1 minute more until fragrant.
• Pour in the beef broth and Worcestershire sauce. Stir in the dried thyme.
• Return the roast to the pot. Add the carrots, celery, and potatoes around the roast.
• Bring the liquid to a simmer, then cover the pot tightly with a lid or foil.
• Transfer the pot to the preheated oven and cook for 3 to 3.5 hours, or until the roast is fork-tender.
• Remove the roast and vegetables from the pot. Let the roast rest for 10 minutes before slicing or shredding. Skim any excess fat from the cooking liquid and serve the liquid as a sauce.