Preheat oven to 320F.
Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
Heat a Dutch oven and then pour canola oil into it.
Once the oil becomes hot, sear one part of the beef chuck for 5 minutes. Turn it over and sear the opposite side for the same amount of time.
Remove the seared beef chuck from the Dutch oven. Set aside.
Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
Deglaze by pouring red wine.
Put the seared beef chuck back into the Dutch oven and then pour-in the beef broth. Add bay leaves, thyme and rosemary. Cover and place inside the oven. Continue to cook for 2 hours.
Remove from the oven and add the potato. Cover and place back in the oven. Continue to cook for 60 to 80 minutes. Add more broth if needed.
Transfer to a serving plate. Serve with mashed potato.
Share and enjoy!