Preheat your oven to 325°F (163°C).

In a skillet over medium heat, add olive oil and sauté shallots until they are caramelized and golden, about 5-7 minutes. Remove from heat and set aside.

In a small bowl, combine smoked rosemary, cracked black pepper, allspice, and salt. Rub this mixture all over the beef chuck roast, ensuring it’s evenly coated.

In a large, oven-safe pot or Dutch oven, heat a little more olive oil over medium-high heat. Sear the beef chuck roast for about 4-5 minutes on each side until it's nicely browned.

Once seared, remove the pot from heat. Add the caramelized shallots, root vegetables, and fresh thyme around the roast.

Pour the beef broth into the pot, ensuring it reaches halfway up the sides of the roast.

Cover the pot with a lid and place it in the preheated oven. Roast for approximately 3-4 hours, or until the beef is fork-tender and the vegetables are cooked through.

Once finished, remove the pot from the oven. Let the roast rest for about 15 minutes before slicing.

While the roast is resting, make the gravy. Remove the vegetables from the pot and set aside. Strain the cooking liquid into a saucepan and bring it to a simmer. Reduce for about 10 minutes until slightly thickened. Return the vegetables to the gravy.

Slice the beef roast and serve it on a platter with the velvety root vegetable gravy drizzled over the top. Garnish with fresh parsley.