Preheat the oven to 325°F
Pat the chuck roast dry
Season the roast with salt and pepper
Heat oil in a large oven-safe pot or Dutch oven over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pot
Add chopped onions, carrots, and celery to the pot
Cook the vegetables until slightly softened
Add garlic and cook briefly
Stir in tomato paste if desired
Add beef broth, red wine, or water
Return the roast to the pot
Add potatoes and herbs such as thyme, rosemary, and bay leaves
Cover the pot with a lid
Transfer to the oven
Roast until tender, about 3 to 4 hours
Check for doneness with a fork
Remove the roast from the pot
Let it rest for 10 to 15 minutes
Slice or shred the roast
Serve with the vegetables and cooking juices