1. Preheat your oven to 325°F (165°C).
2. Season the beef chuck roast with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear it on all sides until browned. Remove the roast and set it aside.
4. In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
5. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
6. Stir in the diced tomatoes, tomato paste, oregano, basil, thyme, and bay leaf. Return the roast to the pot, nestling it into the sauce and vegetables.
7. Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the beef is fork-tender.
8. Remove the roast from the oven and let it rest for a few minutes before slicing. Serve the beef with the vegetables and sauce from the pot.
