• Step 1

  Preheat oven to 350 degrees. Dust chuck roast with pan-searing flour; pat off excess.

• Step 2

  Heat oil in large braising pan on MED-HIGH until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 min. Remove meat from pan.

• Step 3

  Wipe pan clean, leaving about 1 Tbsp of liquid in pan. Reduce heat to MED. Add stew vegetables (minus potatoes) to pan; cook 4-5 min. Add garlic; cook 8-10 min. Add tomato paste and herbes. Cook, stirring, 3 min.

• Step 4

  Add wine, stirring to loosen browned bits on bottom of pan. Simmer 5-10 min, until almost dry. Return meat to pan; add stock and potatoes. Bring liquid in pan to simmer; cover, transfer to oven.

• Step 5

  Braise on center rack of oven 2 hours. Carefully remove lid. Cook 30 min longer or until beef is fork-tender. Skim fat from surface and discard.

• Step 6

  Transfer beef to clean platter; season with salt and pepper. Pour sauce over beef.

Note: When servings & ingredients are modified, nutrition & directions may vary.