Begin by patting the beef chuck roast dry with paper towels. Generously season all sides with salt and pepper.

In a large Dutch oven, heat vegetable oil over medium-high heat and sear the roast for about 4-5 minutes on each side until browned.

Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds.

Return the seared roast to the pot. Pour in beef broth and Worcestershire sauce, then add carrots, potatoes, celery, rosemary, thyme, and bay leaves.

Bring the mixture to a gentle simmer, cover, and reduce heat to low. Cook for 3-4 hours.

Remove the roast and vegetables from the pot, discard bay leaves and herb stems. Allow the roast to rest before slicing and serving.