Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers. Season beef chuck roast with salt and pepper, sear for 4-5 minutes per side until browned, then set aside.

Add diced onion, sliced carrots, and celery to the pot. Sauté for about 5 minutes until tender and fragrant.

Add minced garlic and cook for an additional minute. Stir in 2 tablespoons of tomato paste, coating the vegetables.

Pour in 1 cup of red wine and deglaze the pot, scraping up the browned bits. Let it simmer for about 5 minutes.

Return the beef to the pot, adding 2 cups of beef broth, thyme, rosemary, and bay leaves. Stir well to combine.

Bring to a gentle boil over medium-high heat, then reduce to low heat. Cover and simmer for 2 to 3 hours until beef is fork-tender.

Remove bay leaves, taste and adjust seasoning with salt and pepper. Serve hot, ideally with creamy mashed potatoes or salad.