Start by setting your oven to 325°F. Take the chuck beef and pat it completely dry with paper towels. Season it generously on all sides with salt and pepper.

Heat the vegetable oil in a large Dutch oven or another oven-safe pot over medium-high heat. Carefully place the beef in the hot pot and sear each side until it develops a rich, golden-brown crust. This should take about 4-5 minutes per side. Once seared, remove the beef and set it on a plate for now.

Lower the heat to medium. Add the sliced onion and minced garlic to the same pot. Cook for about 3 minutes, stirring occasionally, until they become soft and fragrant. Next, stir in the tomato paste and let it cook for one more minute to unlock its deep, savory flavor.

Pour in the red wine to deglaze. Use a wooden spoon to gently scrape up all the delicious browned bits stuck to the bottom of the pot. Let the wine simmer and reduce for 2-3 minutes.

Pour in the beef broth, then add the dried thyme, bay leaves, parsley, salt, and pepper. Give everything a good stir to combine. Gently return the seared beef to the pot, making sure it’s mostly covered by the liquid.

Tuck the carrot chunks and halved baby potatoes into the pot, arranging them around the beef. Place a lid on the pot.

Transfer the covered pot to your preheated oven. Let it roast for 3-4 hours. The goal is for the beef to become so tender it can be easily shredded with a fork. You can check on it once or twice to make sure there's still enough liquid; add a splash more broth if it looks low.

Once the beef is perfectly tender, carefully remove it and the vegetables from the pot and set them aside. Fish out and discard the bay leaves. Place the pot back on the stove over medium heat. Whisk in the cornstarch slurry and let the sauce simmer for 2-3 minutes, or until it has thickened to your liking.

You can slice or shred the pot roast—either way is delicious. Serve it alongside the carrots and potatoes, and generously spoon the rich, thickened sauce over everything. A sprinkle of fresh parsley adds a final touch of brightness and color.