Assemble your ingredients for ease of preparation. Trim, cut and season your whole Chuck Roast with salt and pepper, work it in by hand all over the meat surface. Heat your Olive oil in a dutch oven or large pot.
Start browning your meat a few pieces at a time, avoid overcrowding...you want that nice browned/crusty exterior, not grey, turn it to cover all sides and begin slicing your onion, carrot and garlic.
When your meat is all browned and resting on a platter by the stove, add your onions to the pot and cook over medium high heat about 10 minutes till the onions are soft and golden brown. Add your flour and cook 4 more minutes stirring occasionally. Now the BEST part.....adding the Burgundy Wine, you will want to scrape up all the goodnes in the bottom of your pot and bring wine to a boil.
Return your meat to the pot, add the carrots, garlic, portabello's, Bay leaves and Thyme. Add just enough water so that the liquid covers the meat mixture by one third...meaning you want a mixture of 3 parts liquid to two parts meat, bring to a boil and reduce to simmer and cook for 2-3 hours stirring every 20 minutes to incorporate all the amazing FLAVORS !!!!!
When meat is fork tender, remove from heat discard Bay leaves, and serve it up. Top with fresh chopped parsley....and for my Boys I serve it over a bed of Mashed potatoes, Mmmmmmmmmmm GOOD !!!!