Preheat your oven to 325°F (163°C).

In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

In the same pot, add the garlic cloves and sauté until lightly golden, about 2 minutes.

Pour in the red wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce slightly for about 3-4 minutes.

Add the beef broth, balsamic vinegar, brown sugar, and fresh rosemary. Stir to combine.

Return the chuck roast to the pot, making sure it is submerged in the liquid. Cover the pot and transfer it to the preheated oven. Braise for 3 hours, or until the meat is tender and easily shreds with a fork.

While the roast is cooking, prepare the golden beet gravy. In a medium saucepan, add the chopped beets and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and set aside.

Once the roast is done, remove it from the oven and place the meat on a cutting board to rest.

Strain the braising liquid into a blender and add the cooked beets, thyme, parsley, and butter. Blend until smooth and creamy. Adjust seasoning with salt and pepper if necessary.

Slice the roast and serve it with the smooth golden beet and herb gravy drizzled over the top.