Preheat your oven to 325°F (165°C).
2. Season and Sear the Roast
Season the beef chuck roast with salt, pepper, and garlic powder.
Heat olive oil in a large oven-safe pot over medium-high heat. Sear the roast on all sides until browned. Remove the roast and set aside.
3. Sauté the Vegetables
In the same pot, sauté the chopped onion, carrots, and celery until softened, about 5–7 minutes.
4. Add Liquid and Herbs
Return the roast to the pot. Pour in beef broth and red wine (if using). Add bay leaves and fresh thyme.
5. Add Potatoes and Carrots
Arrange the peeled potatoes and additional carrots around the roast.
