Preheat the oven to 325°F (160°C).

Season the beef chuck roast with salt and pepper.

In a Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.

Remove the roast and set aside. In the same pot, add onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

Add the crushed tomatoes, beef broth, oregano, basil, and bay leaves. Stir to combine.

Return the seared roast to the pot, cover, and transfer to the preheated oven.

Cook for 3 hours or until the meat is fork-tender.

Remove the roast from the oven, discard bay leaves, and let it rest for 10-15 minutes before slicing.