Prepare the Beef: Pat the chuck roast dry with kitchen paper — a dry surface is essential for a deep, mahogany sear. Season generously on all sides with salt and pepper. Let it rest at room temperature for 20 minutes while you ready the vegetables.

Brown the Meat: Heat the vegetable oil in a large, heavy-based pot or Dutch oven over a medium-high flame until it shimmers. Carefully lower the roast into the pot. Listen for a vigorous sizzle — that is the sound of flavour forming. Leave it undisturbed for 4-5 minutes per side, until the crust is a deep, caramelised brown. Turn using tongs and repeat on all sides. The meat will look almost burnished, and the kitchen will smell intensely savoury.

Sweat the Aromatics: Remove the beef to a plate. Reduce the heat to medium. Add the chopped onions to the pot and scrape up any browned bits from the bottom with a wooden spoon. Cook for 5-6 minutes, until the onions turn translucent and release a sweet, mellow aroma. Stir in the garlic and tomato paste; cook for another minute until the paste darkens and smells richer.

Deglaze and Build the Braising Liquid: Pour in the beef stock and Worcestershire sauce, stirring to lift all the flavourful residue from the pot. The liquid will look dark and thin at this stage, but trust the process. Add the bay leaves, thyme sprigs, and smoked paprika. Bring the liquid to a gentle simmer — you should see lazy bubbles breaking the surface, not a vigorous boil.

Slow Braise: Return the beef to the pot, along with any juices from the plate. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid and slide the pot into an oven preheated to 160°C (140°C fan). Let it cook undisturbed for 2 hours. During this time, the house will fill with a heady, comforting steam.

Add the Vegetables: After 2 hours, carefully remove the pot from the oven. The meat should be visibly starting to pull apart when prodded. Nestle the carrot chunks and potato halves into the liquid around the roast. Replace the lid and return to the oven for a further 1 hour to 1 hour 15 minutes. The vegetables should be tender when pierced with a knife, and the beef should feel buttery soft.

Finish the Gravy: Using a slotted spoon, transfer the beef and vegetables to a serving platter and tent loosely with foil. Place the pot on the hob over a medium heat. Whisk in the cornflour slurry and let the gravy bubble for 2-3 minutes until it thickens to a glossy, spoon-coating consistency. Taste and adjust seasoning with salt and pepper. Strain the gravy if you prefer a smoother finish, though I am fond of the rustic bits of onion.

Rest and Serve: Allow the roast to rest for 10 minutes before slicing against the grain into thick, generous pieces. Ladle the gravy over the meat and vegetables, and watch it pool and cling. The first forkful should offer a tender shred of beef, a sweet carrot, and a potato that has soaked up every last drop of flavour.