Preheat your oven to 325°F (163°C).
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the beef chuck roast with salt and pepper. Sear the roast in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste and cook for 1-2 minutes.
Add the beef broth, red wine (or additional beef broth), dried thyme, dried rosemary, and bay leaf. Stir to combine.
Return the roast to the pot and add the carrots and celery.
Cook the Pot Roast:
