Preheat oven to 375.
Remove any chunks of fat from roast.
Rub all sides of roast generously with fresh ground lemon pepper.
Over a medium flame heat oil in a heavy oven proof dutch oven.
Sear beef on all sides till nice and brown, using tongs so as not to puncture the meat.
Take brisket out of pan and set aside, reserving juices.
If necessary add more oil.
Add onions to the casserole and cook over medium high heat scraping up the brown bits.
Cook onions 15 minutes or until they are nice and brown.
Add carrots, garlic, bay leaves, and whole sprigs of parsley and rosemary.
Cook for another 5-6 mins, occasional stirring gently.
Bring the herbs back to the top of the carrots.
Put the chuck roast and juices on top of the carrots and herbs.
Add the consume, tomato starter sauce, the tomato paste, the red wine, and the water.
Add salt to your taste.
Stir the sauce up a bit.
Cover tightly and place in the oven.
Cook for about 2 1/2 to 3 Hours until fork tender. Don't start checking until the last half hour.
Remove beef from pan. Keep warm.
Carefully remove the carrots from the sauce and keep warm with the beef.
In the meantime cook the pappardelle pasta.
Strain the sauce with a sieve and pour into a spouted container.
Drain the pasta in a colander and place in a serving bowl. Pour some of the strained sauce on top and stir to keep from sticking.
Slice the beef with a sharp knife on the diagonal. Arrange on a platter with the carrots.
Pour the sauce on top. Serve any additional sauce at the table.
