Ingredients

• 4 pounds chuck roast, or more to taste
• 3 shallots, sliced 1/4-inch thick
• 6 tablespoons chopped garlic
• salt and ground black pepper to taste
• 8 sprigs fresh thyme
• 2 cups water
• 1 (14 ounce) can beef broth
• 6 carrots, or more to taste, cut into thirds
• 8 stalks celery, cut into thirds
• 1 1/2 pounds baby red potatoes, halved
• 3 tablespoons rosemary
• 2 tablespoons olive oil

Instructions

1. Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.
2. Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
3. Preheat oven to 300 degrees F (150 degrees C).
4. Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.
5. Bake in the preheated oven until potatoes are very tender, about 3 hours.
6. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.