Preheat oven to 275 degrees F.
Generously salt and pepper chuck roast
Heat olive oil in large pot or Dutch oven over medium-high heat. Add halved onions, browning on both sides. Remove onions to plate
Throw carrots into the same hot pot, toss them around until slightly browned (about a minute or so). Reserve carrots with the onions on the side
If needed, add a bit more olive oil to hot pot. Place meat in pot and sear for about a minute on each side until there is a nice brown all over. Remove roast to a plate
With burner still on, use one cup of red wine to deglaze pot. Scraping bottom with a whisk. Place roast back into pot and add enough beef broth to cover the meat half way.
Add onions and carrots, along with fresh herbs
Put a lid on, then roast for 3 hours for a 3-pound roast. 4 hours for a 4-5 pound roast. Roast is ready when it falls apart and tender
Once roast is falling apart, serve and enjoy!