Preheat the oven (if using oven method):

Preheat your oven to 325°F (163°C).

Sear the chuck roast:

In a large skillet, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Once the skillet is hot, add the roast and sear it on all sides for 3-4 minutes each, until browned. This step helps develop rich flavors.

Prepare the cooking liquid:

In a Dutch oven or roasting pan, combine the beef broth, red wine (if using), Worcestershire sauce, soy sauce, tomato paste, thyme, rosemary, and garlic. Stir to combine.

Add the vegetables and roast:

Transfer the seared chuck roast into the Dutch oven. Add the chopped onions, carrots, and potatoes around the roast. Cover with a lid or aluminum foil.

Slow-cook the roast (Oven method):

Place the Dutch oven or roasting pan in the preheated oven and cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart. Check the roast occasionally and add more broth if needed.

Slow-cook the roast (Slow Cooker method):

For the slow cooker method, place the seared roast, vegetables, and cooking liquid into the slow cooker. Cover and cook on low for 8-9 hours or until the roast is fork-tender.

Serve:

Once the roast is done, remove it from the oven or slow cooker. Let it rest for a few minutes before slicing or shredding. Serve the meat with the cooked vegetables, and garnish with fresh parsley if desired.