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Preheat the Oven: Set your oven to 325°F (163°C) to ensure a low and slow cooking process.
Prepare the Roast: Season the roast generously with salt and pepper. Allow it to sit at room temperature for half an hour to ensure even cooking and optimal flavor development.
Sear the Meat: Heat olive oil in a Dutch oven. Brown the roast on every side in a hot pan until it develops a rich, caramelized crust. Remove and set aside.
Cook the Vegetables: Add onions, carrots, and potatoes to the same pot. Sauté for a few minutes until lightly browned.
Deglaze the Pan: Add the beef broth to the pan and stir, loosening any flavorful bits stuck to the bottom. Stir in tomato paste and herbs.
Roast the Meat: Return the chuck roast to the pot. Cover the pot securely with a lid and transfer it to the oven. Allow it to cook for 3 to 4 hours, or until the beef becomes tender enough to easily pull apart with a fork.
Rest and Serve: Allow the roast to sit undisturbed for 10 to 15 minutes prior to carving. Serve with vegetables and gravy from the pot.