Heat the olive oil in a large Dutch oven over medium-high heat.

Season the beef chuck roast cubes with salt and pepper and brown them in batches for 4–5 minutes each side.

Sauté the diced onion, sliced carrots, and chopped celery in the same pot for about 5 minutes.

Stir in the minced garlic and sauté for another minute.

Mix in the tomato paste, then pour in the red wine, scraping the bottom of the pot.

Return the browned beef to the pot with the beef broth, thyme, rosemary, and bay leaves, stirring to combine.

Bring to a boil, then reduce heat and simmer covered for 2-3 hours until fork-tender.

Remove bay leaves, adjust seasoning, and serve warm.