Begin by patting the chuck roast dry with paper towels. This helps promote browning. Season generously with salt and pepper on all sides. Let it rest for about 15 minutes to ensure it absorbs the flavors.

In a large skillet or Dutch oven, heat the extra virgin olive oil over medium-high heat. You want it hot but not smoking. Once ready, carefully place the roast in the pan. Sear it for about 3-4 minutes on each side until it develops a golden-brown crust. This step locks in those delicious juices we want!

Remove the roast from the skillet and set it aside. In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions soften and become translucent. This combination forms a flavorful base.

Return the roast to the pot. Tuck the bay leaves and thyme around it. Sprinkle the smoked paprika on top. Don’t forget — this is where the magic happens!

Now, pour in enough water to at least cover half of the roast. This moisture creates a savory broth for our beef. Cover the pot with a lid and bring it to a gentle simmer.

Lower the heat and let the roast braise. Cook it for about 4 hours or until it becomes fork-tender. The long, slow cooking process ensures all the flavors meld wonderfully.

Once done, remove the roast from the pot. Allow resting for a few minutes before slicing. This lets the juices settle back into the meat. Serve with your favorite sides, and enjoy the rave reviews.