Prepare the Roast: Season the chuck roast generously with salt and pepper on all sides.
Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
Sauté Vegetables: Add onions, carrots, and garlic to the pot. Sauté for 3–4 minutes until fragrant and slightly softened.
Deglaze the Pot: Pour in beef broth and red wine, scraping up browned bits from the bottom of the pot.
Add Potatoes and Herbs: Return the roast to the pot, add potatoes, thyme, and rosemary. Cover with a lid.
Roast in the Oven: Transfer to a preheated oven at 325°F (165°C) and cook for 3–4 hours, or until the meat is fork-tender.
Serve: Slice the roast against the grain and serve with vegetables and rich gravy from the pot.
