Step 1: Prepare the Chuck Roast

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Season the Meat: Generously season the chuck roast with salt and pepper on all sides.
3. Sear the Meat: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until it is browned, about 4-5 minutes per side. Remove the roast from the Dutch oven and set it aside.

Step 2: Prepare the Vegetables

4. Sauté the Vegetables: In the same Dutch oven, add the onions, carrots, and celery. Sauté for about 5 minutes, until they begin to soften. Add the garlic and cook for another minute until fragrant.
5. Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes.

Step 3: Deglaze and Add Liquids

6. Deglaze the Pot: Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
7. Return the Meat: Place the chuck roast back into the Dutch oven along with any juices that have accumulated.

Step 4: Add Seasonings and Cook

8. Add Herbs: Add the thyme, rosemary, and bay leaves to the pot. Ensure the liquid covers at least halfway up the roast. If necessary, add more broth or water.
9. Cover and Cook: Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

Step 5: Final Steps

10. Rest the Meat: Once the roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
11. Serve: Serve the chuck roast with the cooked vegetables and some of the braising liquid. For a thicker gravy, you can reduce the liquid on the stovetop or add a slurry of cornstarch and water.