1: Preheat your oven to 325°F.
2: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
3: Season the beef chuck roast with Merlot salt and black pepper on all sides.
4: Sear the roast in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
5: In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
6: Pour in the Merlot wine and beef broth, and use a spoon to scrape up any browned bits from the bottom of the pot.
7: Return the seared roast to the pot. Add the dried thyme and rosemary.
8: Cover the pot with a lid and transfer it to the preheated oven. Let the roast cook for about 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork.
9: Once the roast is cooked, remove it from the pot and place it on a cutting board. Let it rest for a few minutes before slicing.
10: Meanwhile, prepare the brown gravy. In a small saucepan, melt the butter over medium heat.
11: Stir in the flour to create a roux and cook for 1-2 minutes until lightly golden.
12: Gradually whisk in about 1 cup of the cooking liquid from the pot roast. Continue to whisk until the gravy thickens. If needed, you can add more cooking liquid or beef broth to achieve your desired consistency.
13: Slice the pot roast and serve it with the brown gravy.
