Ingredients:

2 1/2 to 3-pound chuck eye roll
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 cup red wine
2 cups beef broth
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 bay leaf
1/4 cup flour

Instructions:

Preheat the oven to 325°F (160°C).
In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and olive oil.
Rub the spice mixture all over the chuck eye roll.
Tie the netting around the chuck eye roll to hold it together.
Heat a large Dutch oven over medium-high heat.
Add the chuck eye roll and sear on all sides until browned, about 8-10 minutes.
Remove the chuck eye roll from the pot and set it aside.
Add the chopped onion, carrots, and celery to the pot and sauté for 3-4 minutes until they start to soften.
Add the flour to the pot and stir to combine.
Pour in the red wine and beef broth, and add the bay leaf.
Stir well to combine and bring to a simmer.
Return the chuck eye roll to the pot.
Cover the pot with a lid and place it in the oven.
Bake for about 2 1/2 hours, or until the chuck eye roll is tender and cooked through.
Remove the pot from the oven and let it cool for a few minutes.
Remove the chuck eye roll from the pot and cut off the netting.
Slice the chuck eye roll and serve it with the vegetables and sauce from the pot. Enjoy!