Before you dive in, gather all of your ingredients. Having everything at your fingertips makes the process go smoothly. Trust me; it’s always better to be prepared than scrambling for that rogue can of beef broth while the oil is heating up.

Start by preheating your oven to 325°F (165°C). It’s essential to have it nice and toasty so that your beef begins cooking evenly as soon as it hits the heat.

In a Dutch oven or a heavy pot over medium-high heat, swirl in the olive oil. Once the oil shimmers, carefully place the chuck roast in the center of the pot. Sear for about 4 minutes without moving it—this is crucial for getting a nice crust. Using tongs, flip it over and continue searing for an additional 3 to 4 minutes on the other side. Once you have a lovely brown crust, remove the meat from the pot and set it aside.

Now it's time to build some flavor. Lower the heat to medium and toss in the chopped onion and minced garlic at the bottom of the pot. Sprinkle with salt and pepper. Sauté them for a few minutes until they soften and start to hug the edges of the pot—about 2 to 3 minutes should do the trick.

Place one bay leaf at the bottom of the pot, right on top of the sautéed onion and garlic. Then, return the seared beef to the pot, lay the second bay leaf on top of the roast, and pour in the beef broth and Worcestershire sauce. The liquid should come about halfway up the beef—feel free to add a little more broth if it looks too dry.

Cover the pot with a lid and pop it in the preheated oven. Allow it to cook for about 30 minutes, then reduce the heat to 300°F (150°C). Let it slow cook for another hour and a half, or until the meat is fork-tender. You’ll know it’s done when a meat thermometer inserted into the thickest part reads 145°F (65°C).