Generously season both sides of the chuck roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides until browned. Transfer the roast to a large plate.

Reduce heat to medium and add more olive oil if necessary. Add quartered onions and cook until softened and browned at the edges. Turn off the heat and add sliced garlic. Cook for 1 minute, stirring; residual heat will cook the garlic.

Return heat to medium, add red wine, and scrape to loosen brown bits. Stir in beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Return browned chuck roast to the Dutch oven.

Turn off the heat, cover the Dutch oven, and place it in the oven at 300°F (150°C) for 1 hour 45 minutes.

Remove the pot from the oven and add potatoes and carrots. Cover and return the pot to the oven. Cook for an additional 45-60 minutes, or until the pot roast and vegetables are fork-tender.

Remove the roast from the oven and let it rest in the pan for 20 minutes. Transfer the roast to a cutting board and loosely cover with aluminum foil. Remove vegetables and place them on a serving platter; keep warm. Discard bay leaves.

Mix cornstarch with 1/4 cup cold water. Over low heat, slowly whisk cornstarch mixture into the broth mixture. Cook until thickened.

Remove any large sections of fat and connective tissue from the chuck roast. Slice against the grain with a sharp knife.