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Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
Prep the veggies: Cut shallot into a chunky dice, celery into 1-2”/3-5cm long planks, carrots into obliques, and mince garlic.
Sear the beef on high heat in a dutch oven, then transfer to a plate.
Cook veggies with butter and salt until caramelized, then add tomato paste followed by flour.
Deglaze with wine and worcestershire, add better than bouillon and stock. Bring to a simmer.
Add seared beef, bay leaves, and thyme. Cook in the oven at 275F/135C for 4-5 hours.
Check on the beef at 2 hours, then again at 4-4.5 hours, maintaining a temperature of 190-205F/90C until fork-tender.
Allow beef to rest in the cooking liquids for about 30 minutes.
Serve beef on top of baked mashed potatoes along with roasted veggies and extra sauce.