Pat dry the chuck roast using a cotton towel or cloth.
Pre-heat the oven at 350°F. First, sear the chuck roast in a deep baking pan for 10-15 minutes till both sides are golden brown. Now cover with a lid and let it cook for 1:30h to 2:00h hours.
Since the chuck blade is baking. Start with the gravy preparation process.
Finely chop the onion, garlic and stir fry on medium flame until Brown. Add blended tomatoes to it and wait till it shows its dark color. Turn the gas off and save this puree in a bowl for later.
Now, roast some small-cubic potato pieces following the carrot, broccoli, and 2-inch shallot cuttings in the same pan one after another.
Take these veggies out in a bowl and place them at room temperature for later.
After the roast is baked. Start combining all the items to form a mouth-watering "Chuck roast pot".
Start with a tablespoon of olive oil and one by one transfer the roasted veggies, then tomato gravy, 1/4 cup of red wine, chicken broth, and 2-3 bay leaves for an aromatic feel.
Sprinkle with some salt, black pepper, rosemary, and celery. Cover with a lid and let them infuse with each other on a low flame, Check and stir after 15 minutes and turn off the gas when 30 minutes is completed.
Let it rest for 5 minutes after cooking. Uncover the lid, mix with a serving spoon and serve with some sipping drinks on the table.
Enjoy your dinner tonight!