Preheat your oven to 300°F (150°C).

Generously season the chuck roast with salt and black pepper.

In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned, about 4-5 minutes per side.

Remove the roast and set it aside. Add chopped onions and minced garlic to the pot, sautéing until softened, about 3 minutes.

Add the Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Return the roast to the pot and pour in the beef broth. Add chopped carrots and cubed potatoes around the roast.

Cover the pot with a lid and place it in the preheated oven. Let it cook for about 4 hours, or until the meat is fork-tender.

Once done, remove the roast and let it rest for 10 minutes before slicing.

Serve with the vegetables and gravy from the pot.