Pat your beef chuck roast dry with paper towels, then season generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.

Carefully place the beef roast into the hot oil and sear for 4-5 minutes per side until a deep brown crust forms, then remove and set aside. This Maillard reaction creates the flavor foundation for your entire cozy weeknight beef dinner.

In the same pot, add diced onion and sauté for 3-4 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another 1-2 minutes to deepen its flavor.

Pour in beef broth and tomato sauce, stirring well to combine all ingredients and scrape up any browned bits from the pot bottom. Return the seared beef to the pot, then add carrots, potatoes, thyme, rosemary, and bay leaf.

Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 2 hours, stirring occasionally. The vegetables should be completely tender and the beef easily shreds with a fork.

In a small bowl, whisk cornstarch and water together until smooth, then stir this slurry into the pot. Simmer uncovered for 5-7 minutes until the sauce thickens to a rich consistency that coats the back of a spoon.

Taste and adjust seasonings with additional salt and pepper as needed, then remove the bay leaf before serving this hearty beef dish to your eager family.