Begin by trimming any excess fat off the beef chuck, ensuring a balanced flavor. Tie it with butcher's twine to help maintain its shape during cooking.

In a small bowl, mash together fresh rosemary, thyme, garlic, coarse salt, smoked paprika, and cayenne to form a paste. Combine with olive oil and black pepper until well blended.

Generously coat the beef chuck with your marinade, ensuring every bit is covered. Wrap the roast in plastic wrap or place in a sealed bag, then let it marinate for at least 1 hour, ideally overnight.

Preheat your oven to 350°F (175°C). Gather your roasting pan, rack, and necessary tools while the oven warms up.

Heat a splash of cooking oil in a roasting pan over medium-high heat. Sear the marinated beef chuck for about 4-5 minutes on each side until browned.

After searing, place the beef chuck on a rack inside the roasting pan and add ½ cup of water. Roast for approximately 1.5 to 2 hours, or until it reaches your desired internal temperature.

Once your roast is cooked, remove it from the oven and cover loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute.

Using the same pan, sauté sliced onions and garlic over medium heat for 3-4 minutes. Deglaze with red wine, stir in flour, gradually add beef stock, bring to a boil, and strain for a smooth gravy.