Braised chuck Roast

Ingredients
3 to 4 lb boneless beef chuck roast
2 tsp kosher salt and 3/4 tsp black pepper
2 tbsp neutral cooking oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 tbsp tomato paste
1 cup dry red wine (or extra beef broth)
2 cups low-sodium beef broth
3 sprigs fresh thyme and 2 bay leaves
1 lb carrots
1 lb baby yellow potatoes

Sear: Heat your oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 5 minutes per side until deeply browned, then set it aside on a plate.
Sauté Aromatics: Reduce the heat to medium. Add the chopped onions and cook until soft (about 4 minutes), then stir in the garlic and tomato paste, cooking for 1 to 2 minutes.Deglaze: Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
Braise: Stir in the beef broth, thyme, and bay leaves. Return the roast to the pot and arrange the carrots and potatoes around the meat. Bring the liquid to a simmer. Slow Cook: Cover the Dutch oven tightly with a lid and place it in the oven. Bake for 3 to 3.5 hours, or until the internal temperature reaches 200°F to 210°F and the meat shreds easily with a fork