Preheat the oven to 325°F (163°C).

Pat the roast dry and season generously with salt and pepper.

Heat a large oven-safe pot (Dutch oven) over medium heat. Add the olive oil.

Sear the chuck roast on all sides until well browned, about 3–4 minutes per side. Transfer roast to a plate.

Add the chopped onion to the pot and sauté 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.

Add the carrots and celery. Cook about 5 minutes, stirring occasionally, to soften and build flavor.

Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen browned bits (deglaze). Let the wine reduce by about half, 2–3 minutes.

Return the roast to the pot. Add beef broth, bay leaves, rosemary, thyme, and a pinch of salt and pepper.

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven.

Braise for 3–4 hours, or until the meat is fork-tender and pulls apart easily.

Remove the pot from the oven. Discard the bay leaves. Let the roast rest for 10 minutes before slicing or shredding.

If desired, strain the cooking liquid and reduce it on the stove into a glossy sauce. Taste and adjust seasoning.