Preheat oven to 300F.
Season the beef chuck roast with salt and pepper all over.
In a 5.2L or larger dutch oven, heat up the olive oil over medium heat.
Add the beef to the pot and sear each side of the beef chuck roast for 5 to 6 minutes. Do not move while the roast sears. Remove the beef and set aside.
In the same pot, add the onions and saute them until softened. Add a splash of extra oil if needed.
Add the tomato paste and cook for another minute. Deglaze the pot with a splash of beef broth if needed.
Add the beef broth, canned tomatoes, and Worcestershire to the pot. Bring the liquid up to a simmer.
Once the liquid has reached a simmer, add the beef back to the pot and then add the carrots, garlic cloves, bay leaves, rosemary, and thyme around it. If the beef is not covered at least 50% by the liquid, add more beef broth.
Cover with the lid and transfer the dutch oven to the oven, and bake for 3½ to 4 hours, depending on how tender you prefer the meat.
When ready, remove from the oven and serve with your favorite side.