Preheat oven to 325°F
Pat a 3 to 4 pound chuck roast dry
Season all sides with salt and black pepper
Heat oil in a large 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 until lightly softened
Add minced garlic and cook briefly
Stir in tomato paste if desired
Pour in beef broth
Add Worcestershire sauce, thyme, rosemary, and bay leaves
Return the roast to the pot
Add potatoes and more carrots if desired
Cover the pot with a lid
Transfer to the oven
Roast for 3 to 4 hours until fork-tender
Remove the roast and vegetables
Skim excess fat from the cooking liquid if needed
Simmer the liquid to reduce for gravy if desired
Slice or shred the roast
Serve with the vegetables and gravy