Preparation

1. Preheat oven to 275 degrees F. Salt and pepper the roast and in a Dutch oven, add in the oil and sear all sides of the roast. Once all sides are seared, remove from heat and set aside.
2. While your roast is resting to the side, add the butter to the same pan and add the chopped carrots, celery, and onion and cook until fragrant, approximately 3 minutes.
3. Once the onions are translucent, add in the tomato paste and garlic and cook over medium heat until the tomato paste begins to caramelize.
4. Then, add in the diced tomatoes and mushrooms that are cut in half. Cook over medium heat for approximately 3 minutes, stirring so nothing sticks to the bottom of the pan.
5. Add wine to the pan and cook over medium/low heat for approximately 5 minutes, or until the smell of alcohol has worn off.
6. Add the rosemary, thyme, bay leaves, beef stock, and halved fingerling potatoes. Once all ingredients are incorporated, add the chuck roast to the pan and make sure it's fully submerged.
7. Remove from stovetop and put in the oven for approximately 3.5-4 hours, or until meat is fork-tender.