1. Prepare the Beef:

• Season the chuck roast generously with salt and pepper and let it sit at room temperature for 20 minutes.

2. Sear the Roast:

• Preheat oven to 275°F (135°C).
• Pat the beef dry with a towel.
• Heat a Dutch oven or heavy-bottomed pot over high heat and add oil.
• Sear the roast for 6-7 minutes on one side until a deep brown crust forms. Flip and sear the other side for 5-6 minutes.
• Remove the beef and set it aside.

3. Sauté the Vegetables:

• Reduce heat to medium and add butter to the same pot.
• Add onions, carrots, celery, and garlic with a pinch of salt.
• Sauté for 3 minutes until vegetables caramelize slightly.

4. Build the Gravy:

• Stir in tomato paste and cook for 2 minutes until it darkens.
• Sprinkle in flour, stirring continuously for 30-60 seconds.
• Pour in red wine and Worcestershire sauce, scraping up browned bits.
• Once slightly thickened, add beef base and beef stock and bring to a simmer.

5. Slow Cook the Roast:

• Return the seared roast to the pot, making sure it touches the bottom.
• Add bay leaves and thyme sprigs.
• Cover with the lid slightly ajar and place in the preheated oven.
• Cook for 4-5 hours, checking at 2 hours. The meat should reach an internal temperature of 190°F (88°C) but not be shreddable yet.
• Continue cooking until the meat falls apart easily with a fork.

6. Rest and Serve:

• Let the roast rest in the cooking liquid for 30 minutes before serving.
• Serve over mashed potatoes, roasted vegetables, or buttered noodles, spooning extra sauce over the top.