Remove Chuck Roast from package. Salt all over and refrigerate uncovered on wire rack overnight. Remove Roast from fridge one hour before cooking and season with salt and pepper.
Preheat Dutch oven, add clarified butter and sear roast on all sides until well browned, 3 minutes per side. Set roast aside.
Add garlic, onions and celery to pot and saute for 3 minutes. Add mushrooms and saute another 2 minutes. Add tomato paste and saute one more minute.
Add red wine and potatoes, scrape bottom with wooden spoon.
Place Roast and fresh thyme back in Dutch oven and add beef stock to cover ⅔ of the way.
Close lid tightly and place in 300°F oven for 3½ hours or until roast is fork tender.
Allow roast to rest in juices for 30 minutes. Then remove Roast and vegetables from Dutch oven.
Place liquid on stovetop and simmer until liquid is reduced by half.
Slice Roast and spoon sauce over everything. Enjoy!