Preheat Oven to 350 Degrees

Begin by prepping your meat and veggies. Peel and chop carrots, onions, peel garlic cloves (but remain whole) chop chuck roast into rustic cube sized pieces

In a large oven proof pan, heat olive oil to a high heat and sear beef and whole garlic garlic cloves until crust has formed on edges of meat. Season liberally with salt and pepper.

Deglaze pan with red wine and add remaining ingredients: carrot, onion, beef broth, tomatoes and tomato paste, and herbs.

Cover with a tightly fitting lid and place in the oven for 2-3 hours until tender.

For crock pot variation, transfer to crock pot and cook on high for 3-4 hours or low for 6-8 hours until meat and tender are veggies.