Season the chuck roast with salt and pepper.
Sear the roast in a hot pan to get a nice brown crust on all sides.
Add the onions, carrots, and potatoes to the pan.
Pour in the beef broth and red wine.
Add the thyme and rosemary.
Cover and braise in the oven at 325°F for 2-3 hours, until the meat is very tender.
Remove the roast and vegetables from the pan.
Slice the roast and serve with the vegetables and cooking liquid.
