- 1 boneless beef chuck roast (about 3 pounds)
- 10 cloves garlic, peeled and cut in 1/2 lengthwise
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 2/3 cup water
- Red wine, optional
- Rice Pilaf 
- Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible.
- Season the roast on all sides with the salt and pepper.
- In a Dutch oven, heat the oil over high heat. Add the oil and carefully add the meat. Sear the meat on all sides until very well browned, 4 to 6 minutes per side. Add the vegetables, carefully add the water and cover the pot. Reduce the heat to low to medium-low and cook until the roast is very tender, 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time, adding a little more water and wine if desired, as needed, so that a little liquid is always on the bottom of the pan.
- Transfer the meat to a platter and let rest 10 minutes. Slice or pull the meat apart into serving pieces and drizzle the pan juices over the top.