Preheat the Oven: Preheat your oven to 275°F (135°C).

Season the Roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper.

Sear the Meat: In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Remove the roast from the pot and set it aside.

Sauté the Vegetables: In the same pot, add the chopped onions and garlic. Sauté for 2-3 minutes until softened. Add the tomato paste and cook for another minute, stirring well.

Deglaze the Pan: Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 3-4 minutes to reduce slightly.

Assemble the Pot Roast: Return the seared roast to the pot. Add the carrots, potatoes, rosemary, thyme, and bay leaves around the roast.

Cover and Roast: Cover the pot with a tight-fitting lid and transfer it to the oven. Cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork. Check once or twice during roasting and add more broth if necessary to prevent it from drying out.

Serve: Remove the roast from the pot and slice or shred the meat. Discard the herb sprigs and bay leaves. Serve the roast with the cooked vegetables and spoon the flavorful sauce over the top.