Preheat the oven to 325 degrees.

Using a 5-quart dutch oven, place the dutch oven on the stovetop. Turn on the heat to medium-high and add 2 tbs of olive oil once the pan is hot.

Sear the chuck roast on each side for about 4 to 5 minutes or until it’s browned.

Transfer the beef to a platter.

Add the onion, garlic, bay leaves, beef bone broth, salt, pepper, radishes, and parsnips.

Place the roast back in the dutch oven on top of the mixture.

Place the rosemary sprigs on top of the roast and cover.

Place the roast in the oven at 325 degrees for 4 1/2 hours or until the beef is nice and tender and reaches an internal temperature of 145 degrees.

Remove the bay leaves and rosemary and serve warm.