This braised chuck roast turns out deeply savory and fall-apart tender, thanks to a long, slow braise in the oven after a hard sear that builds a rich, mahogany crust. Tomato paste and dry red wine deglaze the pot into a robust base, while beef broth, fresh thyme, and a bay leaf simmer everything into a glossy, spoonable gravy. Carrots, parsnips, and baby potatoes go in partway through, soaking up all that braising liquid until they're soft and flavorful in every bite. A scatter of fresh scallion greens and parsley at the end brightens the whole platter right before serving. Since the flavor here comes from real searing, wine reduction, and slow-cooked aromatics rather than a heavy hand with the shaker, it's a great pick for anyone watching their added salt intake. It's the kind of comforting, low-effort Sunday dinner that still tastes like it took all day.
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Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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