1 beef chuck roast, 3–4 lb, trimmed of excess fat

Kosher salt and freshly ground black pepper

1/4 cup olive oil

8 carrots, peeled and cut into chunks

4 celery stalks, sliced

1 large onion, halved and thinly sliced

4 garlic cloves, chopped

1 cup red wine

1 cup canned crushed tomatoes

1 cup beef broth

2 tbsp Worcestershire sauce

2 cups sliced mushrooms

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

2 tbsp cornstarch

2 tbsp water

Chopped parsley, for finishing

Mashed potatoes or egg noodles

Season the chuck roast generously on all sides with salt and pepper. Heat the olive oil in a large Dutch oven or another heavy pot with a tight-fitting lid over medium-high heat. Brown the roast thoroughly on every side, taking your time to build a deep crust. Transfer the meat to a plate.

Add the onion, garlic, celery and carrots to the drippings in the pot. Cook for 2–3 minutes, until they begin to soften.

Pour in the red wine and scrape up all of the browned bits from the bottom of the pot. Those bits are the beginning of the sauce, so don't leave them behind.

Add the crushed tomatoes, beef broth, Worcestershire sauce, rosemary, thyme and bay leaves. Taste and adjust the seasoning. Return the beef to the pot and add the mushrooms.

Cover and reduce the heat to low. Braise for about 3 hours, basting the meat with the pan juices every 30 minutes, until the roast is fork-tender and falling apart. If it isn't falling apart yet, keep cooking.

In a small bowl, stir together the cornstarch and water until completely smooth. Stir the slurry into the gravy and simmer for about 10 minutes, until the sauce thickens.

Slice or shred the beef and arrange it on a platter. Spoon the vegetables and plenty of gravy over the top, then finish with chopped parsley. Serve over mashed potatoes or egg noodles.