Place the beef chuck roast into a large, resealable plastic bag.

In a medium bowl, whisk together the orange juice, 4 tablespoons olive oil, red wine, garlic, orange zest, ¾ teaspoon salt and ¾ teaspoons ground pepper.

Pour the orange juice mixture into the bag with the roast. Massage to coat the roast with the marinade. Refrigerate for at least 2 hours and up to overnight. Remove the meat from the refrigerator 30 minutes prior to cooking.

Preheat the oven to 350 degrees F.

Heat 2 teaspoon olive oil in a large nonstick ovenproof skillet set over medium-high heat. Add the roast and sear until browned, about 2 minutes per side. Discard the marinade.

Place the potatoes, carrots and shallots in a bowl, and toss to coat with 1 tablespoon olive oil, 1 14/ teaspoon rosemary, ½ teaspoon salt and ½ teaspoon ground pepper.

Remove from the heat and arrange the potatoes, carrots and shallots around the meat. Pour the water into the pan.

Cover the pan and place in the oven until the internal temperature of the meat reaches 135 degrees F for medium rare, about 40 minutes. Adjust cooking time if you prefer medium (145 degrees F).

Remove the meat from the pan and place it on a rimmed carving board or baking sheet (to capture the juices) and tent with foil to keep warm.

Increase the oven temperature to 425 degrees F.

Place the skillet with the vegetable in the oven, uncovered, and roast, stirring occasionally, until the vegetables are tender and turning golden brown, about 35 minutes.

Pour any accumulated juices from the meat into a bowl or measuring cup. Skim off any fat from the top.

Thinly slice the meat and serve with the roast vegetables and accumulated juices.