Heat oven to 300 degrees.
Mince 6 cloves of garlic and 1 onion.
Thoroughly wash and dry 4 -5 red potatoes and 4 - 5 large carrots. Dice the potatoes into chunks and slice the carrots.
Generously salt and pepper both sides of chuck roast.
Heat a cast iron Dutch oven to medium high on the stove top. Add 2 Tbsp. olive oil. Once the oil is heated place the chuck roast in the pan. Sear for 4 - 5 minutes on the first side. Flip the roast over and repeat on the second side. Sear the edges of the roast for 1 - 2 minutes per side. Remove the roast from the pan and set aside.
Place the minced garlic and onions in the heated pan (do not remove any brown bits that have formed). Saute the garlic and onions for 4 -5 minutes, stirring often.
Add 3 /4 cup red wine to the pan. Saute for another 2 - 3 minutes, stirring often. The sauce will reduce a bit and the alcohol will cook out of it.
Add 2 ½ cups low-sodium beef broth, 4 Tbsp. tomato paste, and a generous sprinkle of kosher salt and pepper to the pan. Stir until combined. Place the rosemary and thyme sprigs in the pan (or 1 Tbsp. Italian seasoning). Stir until combined.
Return the seared roast to the pan. Cover and cook for 1 hour in the oven. Remove after 1 hour and place the chopped vegetables in the liquid surrounding the roast. Return the pan to the oven and roast for another 2 hours.
After 3 hours remove the pan from the oven. Place the vegetables on a serving tray and top with the beef roast. (You can serve the roast whole, cut into chunks, or shredded).
Serve the meal with the sauce in which the meat was cooked. If you would like to thicken the sauce add another 1 - 2 Tbsp. of tomato paste. Remove the rosemary and thyme sprigs and discard.