3. Searing the Roast:
- Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
- Sear the seasoned chuck roast on all sides until it develops a golden-brown crust, approximately 3-4 minutes per side.
4. Braising the Roast:
- Deglaze the pan with red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pan.
- Cover the skillet or roasting pan with a lid or aluminum foil and transfer it to the preheated oven.
- Braise the roast for about 2.5 to 3 hours, or until the meat is fork-tender.
5. Checking Doneness:
- Use a meat thermometer to check the internal temperature of the roast. It should reach at least 145°F (63°C) for medium doneness.
6. Making the Gravy:
- Transfer the roast to a cutting board and let it rest for about 15 minutes.
- Meanwhile, strain the pan juices and reserve for making the gravy.
- In a saucepan, whisk together 2 tablespoons of flour with the pan juices over medium heat until the mixture thickens into a smooth gravy.
