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Preheat your oven to 325°F (160°C).
Season the chuck roast generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the pot roast on all sides until deeply browned. Remove the roast from the pot and set aside.
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute.
Pour in the beef broth and red wine (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the pot roast to the pot. Add thyme and rosemary.
Cover the pot tightly and transfer it to the preheated oven.
Cook for 3 to 4 hours, or until the pot roast is fork-tender.
Add the potato chunks to the pot during the last hour of cooking.
Remove the pot roast and vegetables from the pot. Let the roast rest for 10-15 minutes before slicing.
Skim any excess fat from the cooking liquid. If desired, thicken the gravy with a cornstarch slurry.
Serve the pot roast with the vegetables and gravy.