Pat the chuck roast dry
Season generously with salt and pepper
Heat oil in a heavy pot or skillet over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pot
Add onions, garlic, carrots, and celery if desired
Cook the vegetables until softened
Add tomato paste if desired and cook briefly
Pour in beef broth, wine, or water
Return the roast to the pot
Add herbs such as thyme, rosemary, or bay leaves if desired
Cover with a lid
Cook low and slow in the oven at 300°F to 325°F or on the stovetop over low heat
Braise until the meat is fork-tender
Remove the roast from the liquid
Let it rest briefly
Slice or shred the meat
Serve with the cooking juices or gravy