1. Season the chuck roast generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
3. In the same pot, sauté onions and garlic until softened. Add tomato paste and cook for 1 minute.
4. Stir in flour and cook for another minute before adding beef broth, Worcestershire sauce, thyme, and rosemary. Mix well.
5. Return the roast to the pot. Add carrots and potatoes around the meat. Cover and simmer on low heat for 3-4 hours, or until the beef is fork-tender.
6. Remove the beef and shred with forks. Return to the pot, stir, and adjust seasoning.