3 1/2 pounds beef chuck roast; excess fat trimmed
kosher salt
black pepper
3 tbsp olive oil
16 oz crushed tomatoes
1 cup red wine
2 medium yellow onions; quartered
2 cloves garlic; chopped
1 bunch baby carrots; chopped in chunks
2 stalks celery; chopped in chunks
1 cup button mushrooms; sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 medium bay leaves

1. Season all sides of the beef with a fair amount of salt and pepper.

2. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.

3. Pour in the tomatoes and the wine.

4. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low.

5. Braise for about 3 hours, basting every 30 minutes with the pot juices, until the beef is fork tender.

6. Slice the pot roast and arrange on a platter surrounded by the vegetables.

Serve with the pot juices.