Gather all your ingredients. Chop the chuck roast into sizable pieces, slice the onions, and dice the carrots and potatoes. Preheat your oven to 325°F (163°C).

In a large pot or Dutch oven, heat oil over medium-high heat. Add the chuck roast and sear on all sides until golden brown, about 4-5 minutes per side.

Remove seared meat, add onions to the pot, and cook for about 5 minutes until caramelized. Stir in minced garlic and cook for one additional minute.

Return the chuck roast to the pot, add carrots and potatoes, and pour in beef broth until ingredients are covered. Add thyme, bay leaves, salt, and pepper.

Cover pot and bake in preheated oven for 3-4 hours, checking occasionally. The meat should be fork-tender when ready.

Once tender, remove from oven and let it rest for 15-20 minutes with the lid on before serving.