Season the meat and preheat oven. Liberally season the meat with kosher salt and cracked black pepper on all sides. Preheat your oven to 325F (160C).

Prepare the vegetables. Cut the onions, carrots and celery into large chunks. Peel the garlic cloves.

Sear the meat. Place a large oven-safe pot on your burner set on medium-high heat. Add the olive oil and sear the meat on all sides until you have a lovely golden brown crust.

Fry the aromatics. To the same pot, add the chopped carrots, celery, onions and garlic. Fry on medium heat for 2-3 minutes until the aromatics take on some color.

Add tomato paste. Add the tomato paste to your pot, and stir to coat. Continue to sauté for 2-3 minutes so that the tomato paste gets a little caramelized.

Deglaze. Pour the wine and deglaze by scraping all the browned bits on the bottom of the pan with a wooden spoon.

Place meat back. Nestle the seared chuck roast back into the pot.

Add stock and aromatics. Pour the beef stock into the pot and add the herbs. Cover the pot and place it into the oven to braise for 3 hours.

Add potatoes one hour before the meat is finished cooking. Carefully remove the covered pot from the oven and take off the lid. Place the potatoes around the chuck roast and cover the pot, placing it back in the oven for another hour.

Serve. The chuck roast is ready when it is fork tender and the potatoes are cooked through. Slice or shred the meat and serve it with the potatoes.