Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper, then sear it in the pot until golden brown on all sides, about 3-4 minutes per side. Remove the beef and set it aside on a plate while you prepare the aromatics.

In the same Dutch oven, add diced onion, chopped carrots, and celery. Sauté these vegetables over medium heat for about 5 minutes, stirring occasionally, until they become fragrant and translucent.

Stir in 4 minced garlic cloves and cook for another minute. You want the garlic to become fragrant without browning.

Mix in 2 tablespoons of tomato paste, stirring for about 1 minute to combine. Then, pour in 1 cup of red wine, scraping the bottom of the pot. Allow the mixture to simmer for 5 minutes.

Return the browned beef to the pot, then add 2 cups of beef broth along with 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 2 bay leaves. Stir everything together.

Bring the mixture to a gentle boil, then reduce the heat to low and cover the Dutch oven. Let it simmer for 2 to 3 hours.

Once the beef is tender, carefully remove the bay leaves and taste the sauce for seasoning, adjusting with salt and pepper as needed. Serve hot.