Preheat oven to 325F and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.

Cut the garlic cloves into slivers. Make slits in the roast and insert the slivers of garlic. Pat the chuck roast dry with paper towels then season with salt and pepper.

Heat a large Dutch oven to medium heat with the olive oil. Add the chuck roast to the pot and sear until browned on all sides (about 15 minutes total) then remove the roast to a plate.

Add the onions along with a ¼ cup of water and a pinch of salt. Cook over medium heat while scraping the pot with a wooden spoon to remove all of the browned bits.

After sautéing the onions for 10 minutes, add the celery and carrots and continue to cook for another 10-15 minutes or until the vegetables are very soft. During the last few minutes, add any remaining garlic.

Add the tomato paste and cook for 1 minute while stirring frequently. Add the red wine and bring to a simmer.

Tie the thyme, sage, and bay leaves together or add to a sachet.

Add the beef stock, plum tomatoes, cinnamon stick, and tied herbs and bring to a simmer. Once simmering, turn off the heat and add the roast back to the pot and cover. Place into the oven.

Cook the roast for 3 hours then check for doneness. If it isn't tender enough, return it to the oven for another 30 minutes and check again.

To degrease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat.

Taste the sauce and season with salt and pepper as required. Place the chunks of beef into a platter and top with sauce.

Enjoy with pasta, polenta, or mashed potatoes if you like.