Question on roasting a chuky in the oven

Sorry no one responded and I guess it might be too late now but here is what I like to do with a chuckie.

Saute onion, carrot, celery, & garlic in some EVOO until soft

Brown the chuckie on med-high heat & a little EVOO in the same dutch oven then deglaze with some good dry red wine (merlot or malbec) - about 1/2 cup - and some beef stock - enough to almost cover the roast - add some rosemary and thyme

Put it in the oven at about 275* for about 3 hours or so - then add potatoes, carrots, & onions & cook for another hour!

Fall apart tender and delicious.

Or you could do it in a crock pot! 

I do mine somewhat the same way as PGsmoker, but slightly different. I just did one the other night, so it's still fresh in my head.

We did about a 3 pounder.

Salt, pepper and cumin rubbed on roast. Then browned it off in a 12" skillet. Tried to use the dutch oven, but it's only a 3.5 quart, and was a little small.

After it's browned, took it out and deglazed with 2 cups beef broth. Added about 2 TB of tomato paste, rosemary, thyme and a little sage, as well as about a half teaspoon of anchovy paste. Brought that to a simmer and got it all mixed up, then added the roast back in and enough potatoes, onions and carrots to fill the skillet. Covered with foil and then put the lid on as I really wanted a tight seal, and put in a 300˚ oven for about 2 hours and 20 minutes. I checked for tenderness every few minutes, and it broke at around the 2:45 mark. Took it out of the oven and let it rest on the stove top, still in the covered skillet for about an hour. It was, as the kids say, THA BOMB! Super moist and tender, and the veggies were perfectly done. The pan juices made an excellent sauce on their own.

THEN, this is my favorite part. My wife had dumped all the leftovers in a big bowl with a lid and put them in the fridge. So, the next day, I removed the solid fat layer from the top, and strained out all the remaining juice. Then I diced all the meat and veggies, and put them in the dutch oven with the juice over low heat. I then made about 3.5 cups of beef broth gravy starting with a roux made of 3 TB each flour and butter. If I'd thought of it, I would have used the solidified beef fat I'd removed earlier instead of butter, but I'm not too bright. I seasoned it with more rosemary and thyme, and then added it to the meat and veggies in the DO. Let it simmer for about an hour to thicken up, then added about a TB of Dijon mustard about 15 minutes before the hour was up, as it needed a little brightening. it was the best damn beef stew I'd ever made. But then I had a problem. My wife refuses to eat beef stew, as her mother used to make Dinty Moore at least once a week when she was growing up. WHAT TO DO?!?! Well, I served it over hearty egg noodles, added a dollop of sour cream on top and called it "Peasant's Stroganoff". She had seconds.