Sear the Beef for Deep Colour: Pat the beef chuck roast dry with kitchen paper. Season it generously on all sides with salt and pepper. Heat the olive oil in a large, heavy-based pot (like a Dutch oven) over a medium-high heat until it shimmers. Carefully place the beef in the hot oil and let it sear undisturbed for 4-5 minutes until the underside is a deep, rich mahogany brown. Turn it with tongs and repeat on all sides. You are building the foundation of flavour here—the smell of browning beef is utterly irresistible.

Sweat the Aromatics: Remove the seared beef to a plate. Reduce the heat to medium. Add the chopped onions to the pot and cook for 5-7 minutes, stirring often, until they soften and turn translucent, releasing a sweet, pungent aroma. Add the minced garlic and cook for another minute until fragrant, but take care not to let it burn.

Create the Braising Base: Stir in the tomato purée and cook for 2 minutes, stirring constantly. You will notice the paste darken slightly and smell richer. Pour in a splash of the beef stock and scrape the bottom of the pot with a wooden spoon to lift all the browned bits—this is pure flavour. Then, add the remaining stock, Worcestershire sauce, bay leaves, and thyme. Bring this to a gentle simmer; you should see small bubbles breaking the surface but not a rolling boil.

Return the Beef and Braise: Place the seared beef back into the pot, along with any juices that have collected on the plate. The liquid should come about halfway up the sides of the meat. Put the lid on and transfer the pot to an oven preheated to 160°C (140°C fan). Let it braise for 2 hours. The kitchen will slowly fill with a deep, savoury fragrance.

Add the Vegetables: After 2 hours, carefully remove the pot from the oven. The beef should be starting to become tender when prodded with a fork. Add the carrots, celery, and potatoes to the pot, nestling them around the beef. Spoon some of the cooking liquid over the vegetables. Return the pot to the oven, covered, for another 1 to 1.5 hours. The vegetables should be tender when pierced with a knife, and the beef should shred easily with a fork.

Finish the Gravy (Optional): Using a slotted spoon, carefully transfer the beef and vegetables to a serving platter and keep warm. Place the pot on the hob over a medium heat. If you prefer a thicker gravy, whisk in the cornflour slurry and simmer for 2-3 minutes, stirring constantly, until the liquid thickens to a glossy, rich sauce. You will see it change from a thin broth to a velvety gravy. Season to taste with salt and pepper.

Rest and Serve: Let the meat rest for 10 minutes before slicing or shredding. This allows the juices to redistribute throughout the beef. Serve the beef with the tender vegetables and a generous ladle of the rich gravy over the top. The meat will be so tender it barely needs a knife.