3 1/2 pounds beef chuck roast; excess fat trimmed
kosher salt
black pepper
3 tablespoons olive oil
16 ounces crushed tomatoes
1 cup water; or red wine
2 medium yellow onion; halved
2 cloves garlic; chopped
1 bunch baby carrots
2 stalks celery; sliced
1 cup button mushrooms; no stems, sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

1. Season all sides of the beef with a fair amount of salt and pepper. 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. Pour in the tomatoes and the water. 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. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

2. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.