Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck roast, cut into 2-inch pieces, until golden on all sides.

Add a diced onion, chopped carrots, and chopped celery to the pot, sauté for about 5 minutes until softened.

Incorporate 4 minced garlic cloves and cook for 1 minute. Stir in 2 tablespoons of tomato paste, cooking for another 2 minutes.

Pour in 1 ½ cups of red wine, scraping the bottom of the pot to deglaze it. Allow to simmer for about 5 minutes.

Return the browned beef to the pot, add 2 cups of beef broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 2 bay leaves. Stir and nestle the beef among the vegetables.

Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 2 to 3 hours until beef is fork tender.

Adjust seasoning with salt and pepper. Optionally, refrigerate overnight for deeper flavors. Reheat gently before serving over creamy mashed potatoes or with crusty bread.