Generously season the beef chuck roast with salt and black pepper on all sides, and let it sit at room temperature for 30 minutes.

Heat olive oil in a Dutch oven over medium-high heat and sear the beef roast for 3-4 minutes on each side.

Sauté chopped onions, carrots, and celery in the same pot for about 5 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in red wine and deglaze the pot, scraping up browned bits and letting it simmer for 5 minutes.

Add beef stock, crushed tomatoes, and tomato paste to the pot and stir to combine.

Return the beef roast to the pot and add thyme, rosemary, and bay leaves.

Cover and cook in the oven at 300°F (150°C) for 3-4 hours until fork-tender.

Remove from the oven, let it rest for 15 minutes, skim off excess fat, and slice the beef.

Serve with the sauce poured over and garnish with fresh parsley.