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Clean and pat dry 3 pound chuck roast
Slice chuck roast into about 1 inch cube pieces
Add chuck roast to a bowl, then drizzle in 2 tablespoons of olive oil
Toss in 1 tablespoon each of kosher salt, black pepper and garlic powder
Fully coat all of the pieces with the olive oil and spices
In a large pot on medium high heat, add in a couple tablespoons of olive oil
Toss in the chuck roast pieces and brown for a couple minutes on each side
Remove from the pot and set aside
Reduce the heat to medium, then add in diced onions with a pinch of salt
Cook the onions for a couple minutes, then add in minced garlic and cook for another minute
Add in tomato paste and fully mix in
Sprinkle in flour and mix in until it's fully incorporated and no longer visible
Pour in two and a/2 cups of beef stock, slightly turn up the heat and stir for a couple minutes to bring to a simmer
Once simmering, the gravy should be thickened
Add in Worcestershire sauce and continue to stir for a couple more minutes
Remove from the heat
Toss the chuck roast pieces back into the pot and fully coat in the gravy
Add in a bay leaf, thyme, sage and Rosemary
Bake at 275 Fahrenheit for about two hours or until it reaches desired tenderness
Remove the herbs and chuck roast from the pot to restore the gravy, then add the chuck roast back in and mix in