Preheat your oven to 300°F (150°C). Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until it's deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.

In the same Dutch oven, sauté the chopped onion until softened, about 5 minutes. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning. Mix in the tomato paste and let it cook for another minute, enhancing the flavors.

Deglaze the pot by pouring in beef broth and red wine (if using), scraping up any flavorful browned bits stuck to the bottom. Stir in Worcestershire sauce, dried thyme, rosemary, and bay leaves to infuse the liquid with aromatic depth.

Nestle the seared roast back into the Dutch oven, surrounding it with carrots and potatoes. Ladle some of the braising liquid over the meat to keep it moist and flavorful.

Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Allow the roast to braise for 3-4 hours, checking occasionally to ensure there's enough liquid. Add more broth if necessary. The roast is ready when it's fork-tender and falling apart.

Remove bay leaves before serving. Slice or shred the roast and serve it alongside the tender vegetables, drizzled with the rich broth. Garnish with freshly chopped parsley for a touch of color and flavor. Pair with crusty bread to soak up every drop of the delicious gravy.