Preheat the oven to 325°F (165°C). You’ll want the oven nice and warm before the beef goes in to braise.

Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season your beef chuck roast generously with salt and pepper. Once the oil is hot, add the beef to the pot and sear it on all sides until it’s beautifully browned. This step adds a rich flavor that will infuse the whole dish. Once seared, remove the beef and set it aside.

Sauté the aromatics: In the same pot, add the chopped onion, garlic, and carrots. Sauté them over medium heat for about 5 minutes, until the vegetables are softened and aromatic. The browned bits on the bottom of the pot (from the beef) will add even more flavor to the mix!

Deglaze the pot: Pour in the beef broth, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. Let the broth simmer for a couple of minutes so it reduces slightly.

Add the herbs: Drop in the rosemary, thyme, and bay leaves. They’ll add a fragrant, earthy depth to the braise.

Return the beef to the pot: Place the seared beef back into the pot, making sure it’s nestled into the broth and vegetables. The liquid should come up about halfway around the meat.

Braise in the oven: Cover the pot with a lid and place it in the preheated oven. Let it braise for 2.5 to 3 hours or until the beef is incredibly tender and easy to pull apart with a fork.

Rest the beef: Once the beef is done, remove it from the oven and let it rest for about 10 minutes. This helps the juices redistribute, keeping the meat juicy and tender.