First Step: Prepare Ingredients and Preheat Oven: Remove the boneless beef chuck roast from the refrigerator about 20 to 30 minutes before cooking to bring it to room temperature. Preheat your oven to 325°F (163°C). While waiting, wash, peel, and chop the vegetables as described: halve potatoes, chop carrots and celery, slice onions, and smash garlic cloves.

Second Step: Season and Sear the Roast: Pat the roast dry with paper towels for optimal browning. Season generously with kosher salt and freshly ground black pepper. Lightly dust the roast with flour or gluten-free alternative, shaking off excess. Heat olive oil in a large heavy-bottomed oven-proof pot or Dutch oven over medium-high heat. Sear the roast on all sides, including narrow ends, for about 3 to 4 minutes each side until well browned. Remove from pot and set aside.

Third Step: Sauté Vegetables and Deglaze: In the same pot, add onions, garlic, carrots, celery (if using), and bay leaves (optional). Sauté for 5 minutes to soften and bring out flavors. Add Worcestershire sauce and dry onion soup mix (if using), stirring gently. Deglaze the pot with beef stock, scraping browned bits off the bottom, enhancing the rich flavor.

Fourth Step: Braise Roast with Vegetables: Return the seared roast to the center of the pot and nestle the prepared potatoes and other vegetables around it. Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3 ½ hours until the beef is fork-tender and vegetables are soft.

Fifth Step: Make Optional Gravy and Final Seasoning: Carefully remove roast and vegetables to a serving platter. For gravy, whisk a flour slurry (1 tablespoon flour into 1 cup warm beef stock) into the pot juices and simmer over medium heat for 3-4 minutes until thickened. Taste and adjust salt and pepper as needed.

Final Step: Serve and Garnish: Slice or shred the roast. Serve alongside the tender braised vegetables with the rich gravy poured over. Garnish with fresh herbs if desired. Leftovers keep well refrigerated for up to 5 days and freeze for up to 3 months.