Preheat the oven to 300°F (150°C).

Season the beef chuck roast with salt and pepper.

In a Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.

Remove the roast and set aside. Add onions and garlic to the pot, sautéing until softened.

Return the roast to the pot, add beef broth, carrots, potatoes, thyme, and rosemary.

Cover and transfer to the oven. Cook for about 3 hours, or until the meat is tender.

Remove from the oven, let rest for a few minutes, and serve.