Step 1

Season the beef chuck roast with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat.

Step 2

Brown the roast on all sides until well seared, then remove from the pot and set aside.

Step 3

In the same pot, add the sliced onion, minced garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables are slightly softened.

Step 4

Return the beef roast to the pot and add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Stir well to combine.

Step 5

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.

Step 6

Once the pot roast is done cooking, transfer the meat to a serving platter and let it rest for a few minutes.

Step 7

Meanwhile, increase the heat of the pot and let the sauce reduce for about 5 minutes, until it thickens slightly.

Step 8

Slice the pot roast and serve with the sauce and vegetables from the pot.