Preheat your Oven to 325°F. Pat the 3 lb beef chuck roast boneless, trimmed of excess fat completely dry with paper towels — this is key for a good sear. Season generously on all sides with 2 tsp kosher salt and 1 tsp black pepper freshly ground.

Heat the 2 tbsp vegetable oil in a large Dutch Oven over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side without moving it, until a deep, dark-brown crust forms on all sides (including the edges). Transfer the seared roast to a plate and set aside.

Trim large pieces of excess fat from the roast, then pat dry with paper towels. Season all over with salt and pepper. Optional but recommended: sear in a Skillet with a little oil over medium-high heat, about 3 minutes per side, until a deep crust forms. Quarter an onion, mince garlic, and cut carrots, celery, or potatoes into large chunks. Lightly oil or spray a 5- to 6 quarts Slow Cooker. Lay the vegetables in the bottom. Have your liquid ready — beef broth, crushed tomatoes, cream of mushroom soup, Worcestershire sauce, or a mix.

1. Layer vegetables (onion, carrots, garlic, celery) in the bottom of the Slow Cooker. 2. Set the seasoned roast on top. Pour braising liquid (beef broth, tomato paste, Worcestershire, or condensed soup) over everything. Roast should be at least partially submerged. 3. Cook on Low for 6–10 hours (2 lb roast: 6–8 hrs; 3–4 lb roast: 8–10 hrs). High heat works in 4–5 hours but Low gives a more tender result. 4. Keep the lid on throughout. Each time it's lifted, significant cook time is added. 5. If using potatoes, add them in the last 1–2 hours to prevent mushiness. 6. Done when the roast shreds easily with a fork. Target internal temp: 195°F. If it still feels tight, keep cooking — overcooking is rarely a risk with enough liquid.

Pour in the red wine (if using) and scrape up all the browned bits from the bottom of the pot with a Wooden Spoon — this is where all the flavor lives. Let it simmer for 2 minutes until slightly reduced. Add the 2 cups beef broth low-sodium and 1 tbsp Worcestershire sauce and stir to combine.

Return the seared roast to the Pot, nestling it into the liquid. The liquid should come about halfway up the roast — add a splash more 2 cups beef broth low-sodium if needed. Tuck the 2 whole fresh thyme sprigs, 1 whole fresh rosemary sprig, and 2 whole bay leaves around the roast.

Cover the Dutch Oven with its lid and transfer to the preheated Oven. Braise for 2 hours undisturbed.

Trim large pieces of excess fat from the roast, then pat dry with paper towels. Season all over with salt and pepper. Optional but recommended: sear in a Skillet with a little oil over medium-high heat, about 3 minutes per side, until a deep crust forms. Quarter an onion, mince garlic, and cut carrots, celery, or potatoes into large chunks. Lightly oil or spray a 5- to 6 quarts Slow Cooker. Lay the vegetables in the bottom. Have your liquid ready — beef broth, crushed tomatoes, cream of mushroom soup, Worcestershire sauce, or a mix.

1. Layer vegetables (onion, carrots, garlic, celery) in the bottom of the Slow Cooker. 2. Set the seasoned roast on top. Pour braising liquid (beef broth, tomato paste, Worcestershire, or condensed soup) over everything. Roast should be at least partially submerged. 3. Cook on Low for 6–10 hours (2 lb roast: 6–8 hrs; 3–4 lb roast: 8–10 hrs). High heat works in 4–5 hours but Low gives a more tender result. 4. Keep the lid on throughout. Each time it's lifted, significant cook time is added. 5. If using potatoes, add them in the last 1–2 hours to prevent mushiness. 6. Done when the roast shreds easily with a fork. Target internal temp: 195°F. If it still feels tight, keep cooking — overcooking is rarely a risk with enough liquid.

The roast is done when it pulls apart easily with two forks and a fork inserted into the thickest part meets no resistance. Remove and discard the 2 whole fresh thyme sprigs, 1 whole fresh rosemary sprig, and 2 whole bay leaves.