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Instructions:

1. Season the chuck roast with salt and black pepper on all sides.

2. Heat the olive oil in a Dutch oven or large saucepan over medium heat. Brown the roast on all sides to seal in the flavors, about 15 minutes. Transfer the roast to a plate and let it cool.

3. In the same pot, add the chopped onion and crushed garlic. Cook until the onion becomes translucent, about 2-3 minutes.

4. Stir in the tomato paste and flour, allowing them to cook for a minute. The flour will absorb the oil and create a thickening agent.

5. Pour in the red wine and whisk to combine. Let the wine reduce for 1-2 minutes.

6. Add the beef broth, bay leaves, and a few sprigs of fresh thyme to the pot. Return the browned roast to the pot.

7. Arrange the carrots and potatoes around the roast in the pot. Cover the pot and cook in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 2 1/2 to 3 hours, or until the meat is tender and easily shreds with a fork.

8. Once cooked, remove the bay leaves and thyme sprigs. Garnish with fresh parsley or cilantro.

9. Serve the tender beef with the vegetables and spoon some of the flavorful cooking liquid over the dish.

Enjoy your delicious beef pot roast!