Steps

• Trim the chuck roast and cut into 1-inch chunks. Season with salt and pepper.
• Heat olive oil in a large pot. Brown the beef chunks in batches, setting them aside once browned.
• Reduce heat and add onions and garlic. Sauté until onions are translucent.
• Add tomato paste and deglaze with a splash of beef broth. Scrape up browned bits.
• Return beef to pot, add carrots, potatoes, thyme, and remaining broth. Simmer.
• Cook for 1.5 to 2 hours on low heat until beef is tender.