Brown the Roast:

Season the chuck roast generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.

Sauté the Vegetables:

In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.

Deglaze and Add the Roast:

Add the red wine (if using) to deglaze the pot, scraping up the browned bits from the bottom. Allow the wine to reduce by half, then stir in the tomato paste and beef broth.
Return the roast to the pot. Add thyme, rosemary, and bay leaves. The liquid should come up about halfway to the roast.

Slow Cook:

Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Transfer to a preheated 300°F (150°C) oven and cook for about 3-4 hours, or until the meat is fork-tender.

Add Potatoes:

Add the baby potatoes to the pot about 1 hour before the end of the cooking time, ensuring they are submerged in the liquid.

Serve:

Once the meat is tender and the potatoes are cooked, remove the bay leaves. Slice or shred the beef and serve it with the vegetables and sauce.