Beef Roast with Vegetables

First, preheat your oven to 300 degrees Fahrenheit. Next, heat a generous amount of vegetable oil in a substantial cooking vessel or heavy cast-iron pot over medium heat. Place the chuck roast inside and thoroughly brown it, taking about 5 to 8 minutes per side. Add a pinch of salt and black pepper; transfer the roast to a serving platter. Set aside the oil that was used in the pot.

Now, add sliced onions and minced garlic to the pot; cook and stir constantly until the onions turn golden brown, approximately 15 minutes. Stir in beef stock, crushed tomatoes, red wine vinegar, brown sugar, and bay leaves; bring the mixture to a boil. Return the roast to the pot; cover it with a lid.

Place the roast in the preheated oven and cook until it becomes very tender, taking about 4 to 4 1/2 hours.

Scatter carrot slices around the roast; bring the mixture to a boil on the stovetop over medium heat. Return the roast to the oven for an additional 30 minutes. Distribute sliced potatoes around the roast; bring the mixture to a boil on the stovetop over medium heat. Return the roast to the oven until the potatoes are tender, approximately 30 minutes more.

Transfer the roast to a serving platter and cover it loosely with aluminum foil; set aside to rest for 10 minutes.

Stir sliced mushrooms into the remaining drippings in the pot; bring the mixture to a simmer on the stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir it into the drippings. Season with celery salt, basil, and thyme; simmer the gravy until it thickens, approximately 5 minutes. Remove and discard the bay leaves. Slice the roast; arrange it on a platter surrounded by vegetables. Serve with the gravy.