Season the beef chuck roast with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove the beef and set aside.

Sauté Vegetables

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

Deglaze and Braise

Pour in the bourbon to deglaze the pot, scraping up any browned bits. Add the beef broth and bring to a simmer. Return the beef to the pot, cover, and reduce heat to low. Cook for 2.5 to 3 hours until the meat is tender.

Make the Bourbon Honey Reduction

Remove the beef from the pot and cover it to keep warm. In the same pot, add honey and simmer the liquid until it reduces by half and thickens. Stir in fresh thyme.

Cook the Green Vegetables

In a separate pot, steam or sauté the summer green vegetables until tender, about 5-7 minutes.

Serve

Slice the beef and serve with the bourbon honey reduction drizzled over the top and the summer green vegetables on the side.