Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Add the roast and sear on all sides until browned. Remove and set aside.

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

Return the seared roast to the pot. Add beef broth, crushed tomatoes, tomato paste, oregano, thyme, and bay leaf. Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, or until the meat is fork-tender.

About 30 minutes before serving, taste the sauce and adjust the seasoning with salt and pepper if needed.

Once done, remove the roast from the pot and let it rest for 15 minutes before slicing.

While the meat is resting, you can blend the sauce if you prefer a smoother texture or leave it chunky for a rustic feel.