In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear it on all sides until browned (about 4-5 minutes per side). Remove the beef and set aside.

Sauté Vegetables

In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.

Deglaze and Braise

Pour in the red wine and beef broth, scraping up any browned bits from the bottom. Add bay leaves and thyme, then return the beef to the pot. Bring to a simmer, cover, and braise in the oven at 325°F (163°C) for about 3 hours or until the beef is tender.

Cauliflower Puree

Cook Cauliflower

While the beef is braising, bring a pot of salted water to a boil. Add the chopped cauliflower and cook until tender, about 10-12 minutes.

Make the Puree

Drain the cauliflower and transfer it to a blender. Add butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.

Swiss Chard

Sauté Swiss Chard

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Then add chopped Swiss chard, season with salt and pepper, and cook until wilted, about 5 minutes.