This is a chuck roast, and my method for cooking it was simple.
I browned it in butter on all sides, then chucked some minced garlic, peppercorns, dried rosemary, and beef stock into the Dutch oven with it. I should have used about five times as much stock as I did to start, because when I took it out of the 175C oven after two hours, it had all disappeared. I dumped a bunch of water in at that point, along with two large onions cut into wedges, then put it back in to cook for another half hour.
Now, if you’re allowing yourself good stuff like alcohol and starches, you may want to replace the stock with a bottle of red wine and include some potatoes and carrots here. I know I would if I could. But this was pretty great even without that stuff, and despite the fact that I won’t be able to eat the leftovers on soft white bread. Still, with a dinner this easy, I can’t complain.