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Preheat the oven to 300°F (150°C).
Sear the roast: Heat 2-5 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. When the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.
Cook the aromatics: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Add the liquids: Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Assemble the roast: Add the thyme, rosemary, and bay leaves to the pot. Return the seared beef chuck roast to the pot. Arrange the carrots, potatoes, and celery around the roast.
Braise: Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 3 to 4 hours, or until the beef is tender and easily pulls apart with a fork.
Serve: Remove the roast from the oven and discard the bay leaves and herb sprigs. Garnish with fresh parsley if desired. Serve with the vegetables and enjoy!