Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven.
3 pound beef chuck roast
Enough olive oil to cover the bottom of pan
2 yellow or red onions, sliced thickly
1 cup red wine
Enough beef stock to come halfway up the sides of the meat
2 bay leaves
1 sprig fresh thyme
Maldon Sea Salt Flakes
Whole peppercorns, freshly ground
Flat leaf Italian parsley, chopped finely
Preheat oven to 275/300 degrees F. Season and rub the roast with Maldon Sea Salt Flakes and freshly ground pepper. On top of the stove place pan over medium-high heat and add just enough olive oil to coat the bottom. Sear and brown meat on all sides in the oil. Remove to a resting platter after browning. Discard leftover searing oil leaving a thin film in the bottom of the Dutch oven.
Add the onions browning them for 3-5 minutes, stirring as needed. Now return the roast to the Dutch oven and douse the meat and onions with the wine. Let the alcohol burn off for 2 minutes or so.
Add just enough beef stock to come halfway up the sides of the meat, the thyme and 2 bay leaves. Cover tightly, place in preheated oven and cook for 3+ hours or until meat is fork tender.
If making a day ahead, chill overnight in the refrigerator. About 45 minutes before serving the next day, remove the roast from the refrigerator and skim off and discard any fat that has risen to its surface. Simmer on medium-low heat on top of the stove to reheat. Garnish with chopped parsley and serve piping hot with roasted carrots and potatoes and warm rustic bread.
Serves 6 with leftovers.