• Preheat the oven to 300 degrees F.
• Season the meat with salt and pepper all over. Dust with flour all over.
  
• I used a 4quart dutch oven for this, I would recommended using no more than a 5 quart dutch oven or pot for this. Heat the olive oil in your dutch oven over medium-high heat. Sear the meat on each side until a nice crust forms, about 5 minutes per side. Remove from the pot and set aside.
  
• Lower the heat to medium. Add the onions and saute while stirring for a few minutes until they start to get translucent. Add a teaspoon of oil if you need. Add in the tomato paste and the smashed garlic and cook for another minute.
  
• Add the red wine and stir to deglaze any brown bits from the pot. Then, add the beef broth and Worcestershire sauce. Stir everything together.
• Put the meat back in the pot. Add in the rosemary, thyme and bay leaf. Bring to a boil. Cover and bake for 1.5 hours in the preheated oven.
  
• Remove from the oven and add the carrots and potatoes. Add a pinch of salt and pepper too, sometimes I'll add garlic or onion powder as well. Cover again and return to the oven. Cook for 2 hours more until the meat is tender and falls apart. Check the roast at the 2 1/2 hour mark for doneness, sometimes it might be done a little early.
  

Gravy

• Remove the chuck roast, potatoes and carrots from the pot. Heat the pot over medium high heat on the stove until boiling.
• Whisk together the cornstarch and water. Add the cornstarch slurry to the pot, reduce the heat to medium low, stir to incorporate and let simmer for 5 minutes. Set to the side and let cool a bit then spoon over pot roast when serving.