Preheat the oven to 300. Season the chuck roast on all sides with salt and pepper. In a 5qt lidded pot or dutch oven on medium heat, sear the roast on all sided in 2 tbsp olive oil.
Remove the roast from the pot, add another tbsp of olive oil and sauté the onions, celery, apple and garlic. When translucent, add the tomatoes and allow them to break down.
Wrap the oregano, thyme, rosemary and bay leaf in cheesecloth and add to the pan to sauté with the vegetables.
Build your braising liquid by combining the stock, Worcestershire, ketchup, A1, mustard, and sun dried tomato.
Put the roast back in the pot and top with the parsley, potatoes, carrots, and turnip. Pour the liquid on and bring to a boil. Once it boils, transfer the whole pot, with the lid on, into the preheated oven. Bake for 3 hours.
Remove the lid from the pot and set the green beans in the pot, just on top of everything else. Put the lid back on and bake for an additional 30 minutes.
Once done, plate everything up on a large serving platter, leaving the liquid in the pot. Use an immersion blender to blend the liquid into a smooth sauce. Ladle some of the sauce over the roast and vegetables and serve the rest on the side.