Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides and let it sit at room temperature for about 30 minutes.

Sear the Beef: Heat 2 tablespoons of olive oil over medium-high heat. Sear the seasoned beef for 3-4 minutes on each side until a golden-brown crust forms. Remove and set aside.

Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery; sauté for about 5 minutes until softened and fragrant.

Add Garlic: Stir in minced garlic and cook for an additional minute to infuse the flavors.

Deglaze with Wine: Pour in 1 cup of red wine, scraping the pot's bottom to lift browned bits. Let simmer for 5 minutes.

Incorporate Liquids: Add 2 cups of beef stock, 14 oz of crushed tomatoes, and 2 tablespoons of tomato paste into the pot and stir well.

Combine and Simmer: Return the seared beef and add dried thyme, dried rosemary, and bay leaves. Bring to a gentle simmer, then cover.

Oven Cook: Preheat the oven to 300°F (150°C), transfer the covered Dutch oven, and cook for 3-4 hours.

Serve and Garnish: Remove the pot, let the beef rest, skim fat from the sauce, slice the meat, and garnish with fresh parsley.