Prepare the Beef:

• Season the beef: Rub the brisket or chuck roast with salt and pepper generously.
• Heat the oil: Warm the olive oil in a Dutch oven over medium-high heat.
• Sear the beef: Brown the beef on all sides for 3-4 minutes per side. Remove and set aside.

Cook the Vegetables:

• Sauté the onions and garlic: Add the chopped onions and garlic to the pot, cooking until softened.
• Add the carrots and celery: Stir in the sliced carrots and celery, cooking for another 5 minutes.

Build the Sauce:

• Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits.
• Add the stock and tomato puree: Stir in the beef stock and tomato puree, mixing well.

Braise the Beef:

• Return the beef to the pot: Nestle the seared beef back into the pot.
• Add herbs and season: Place the bay leaves and thyme sprigs into the pot, and season with additional salt and pepper.
• Simmer and cover: Bring the mixture to a gentle simmer, then cover and transfer to a preheated oven at 160°C (325°F).

Slow Cook:

• Braise for 3 hours: Cook the beef for 2.5 to 3 hours, turning it halfway through, until it is fork-tender and infused with the rich flavors.

Serve:

• Slice and serve hot: Remove the beef from the pot, slice, and serve with the thickened gravy and your choice of sides.