Heat the oven to 300°.

Season the chuck roast with salt and pepper and dredge the roast in the flour. Reserve the leftover flour.

Heat 3 tablespoons of the olive oil in a 12-quart heavy ovenproof stockpot over medium heat. Add the beef roast to the stockpot and brown until golden, about 8 minutes per side.

Remove the beef roast from the stockpot and place on a plate. Add the remaining 3 tablespoons of olive oil to the stockpot and add the onions, carrots, celery and garlic. Cook the vegetables until they are soft, about 5 minutes.

Add the rosemary, thyme, bay leaves, orange peel, peppercorns, juniper berries and parsley and cook for another 5 minutes.

Add the reserved flour and stir to coat vegetables. Stir in the wine, beef stock, tomatoes and tomato paste and stir until the vegetable mixture and liquid is combined.

Place the beef roast on top of the vegetable mixture, cover and place in the oven. Roast the beef until it is very tender, at least 4 hours and up to 6 hours.

Carefully remove the beef roast from the stockpot and place on a plate. Cover the roast with foil to keep warm.

Heat a 4-quart saucepan over medium heat. Strain the beef braising liquid into from the stockpot into the saucepan, removing the vegetables and spices. Reduce sauce for 10-15 minutes to thicken.

To serve, carefully place the beef roast on a large serving platter. Ladle the gravy on top of the roast. Spoon buttered egg noodles around one side of the roast. Spoon roasted pearl onions around the other side of the roast. Garnish with parsley and bring to the table and serve family style. (DR)