Trim any large pieces of fat from around the roast.
Let the meat sit out at room temperature for 15-20 minutes, provided that it’s cool in your kitchen.
Season the roast with the salt and pepper.
Heat the olive oil in a large, heavy pot over medium heat.
When the oil is hot, add the chuck pot roast. Cook the meat for 5-6 minutes, or until browned.
Turn the roast and cook for another 5-6 minutes until it’s browned on both sides.
Take the pot off the heat. Remove the roast from the pot and place on a pan or a large platter. Keep the meat warm by loosely covering it with aluminum foil and/or place it in the microwave or oven.
Do not wash the pot. Place it back over medium heat. Add the onions and the celery to the pot. Cook the vegetables for 5 minutes, stirring frequently.
Next, add the garlic, tomato paste, thyme, rosemary and oregano to the pot. Stir the ingredients well to combine and cook for 1 minute, stirring frequently.
Add the red wine to the pot and stir while gently scrapping any bits off the bottom of the pot. Continue cooking until most of the wine has cooked out, about 1-2 minutes.
Return the roast to the pot, along with any juices collected.
Add enough beef broth to cover the pot roast by half. The broth should be halfway up the thickest part of the roast.
Arrange the potatoes and the carrots around the roast.
Allow the beef broth to come to a simmer. Lower the heat to medium-low and cover the pot.
Cook the pot roast for approximately 3 hours or until it falls apart when a fork is inserted and twisted. Keep the liquid at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering, raise it.
Check on the roast every ½ hour or so, especially after raising or lowering the heat to make sure the liquid is simmering how we want it.
Serve the pot roast with the carrots and potatoes.