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Season the chuck roast with salt and pepper.
Sear the chuck roast on all sides until a nice crust forms, using avocado oil.
Set the seared chuck roast aside.
Sauté the onion, celery, and carrots.
Add the minced garlic and cook until fragrant.
Push the vegetables to the side and cook the tomato paste.
Pour in 2 cups of red wine and let it simmer for 5 minutes to cook off the alcohol.
Add 4 cups of beef broth.
Season with salt, pepper, thyme, and bay leaves.
Add the seared chuck roast back to the pot along with any juices.
Add the carrots and baby red potatoes.
Top with fresh rosemary sprigs.
Cover and simmer for 2 hours.
Remove the lid and simmer for another hour until the sauce thickens.