Preheat oven to 325°F (163°C).

Pat the chuck roast (1500 g) dry with paper towels. Season generously with salt (1 tsp) and pepper.

Heat olive oil (2 tbsp) in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast (1500 g) on all sides until deeply browned, about 3-4 minutes per side.

Remove the roast from the pot and set aside.

Add the chopped onion, carrots (4 whole), and celery to the pot. Cook until softened, about 5-7 minutes.

Add the minced garlic (4 cloves) and cook for another minute until fragrant.

Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom.

Pour in the beef broth (4 cups), then add the thyme sprigs and bay leaf (1 whole).

Return the chuck roast (1500 g) to the pot. The liquid should cover about two-thirds of the roast. Add the potatoes (6 medium) around the roast.

Cover the pot and transfer to the preheated oven. Braise for 3-4 hours, or until the roast is fork-tender.

Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and cover to keep warm.

To make the gravy, skim off any excess fat from the braising liquid. In a small bowl, whisk together the flour with 1/4 cup of cold water to make a slurry.

Bring the braising liquid to a simmer over medium heat. Slowly whisk in the flour slurry and cook, stirring constantly, until the gravy has thickened, about 3-5 minutes.

Season the gravy with salt (1 tsp) and pepper to taste. Strain the gravy through a fine-mesh sieve for a smoother consistency (optional).

Serve the pot roast and vegetables with the gravy.