Heat the oven to 275 degrees F.
Generously season the chuck roast with salt and pepper.
Heat the oil in large pot or Dutch oven over medium-high heat until shimmering. Brown the onions on both sides and set aside in a bowl.
Brown the carrots and garlic cloves in the same pot and until slightly browned, ~ one minute. Take care not to burn the garlic. Set the carrots and garlic aside with the onions.
Add a little more oil to the pot. Sear the roast on all sides until brown all over. Remove the roast.
On high heat, add the red wine to the pot to deglaze, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway up the sides.
Add the onions, carrots, garlic and fresh herbs, cover with a tight fitting lid and roast in the oven for 3 hours (~ 3-pound roast). For a 4 to 5-pound roast, cook for 4 hours. The roast is ready when it’s tender and falls apart easily with a fork.
Note: you can strain the braising liquid with a strainer and use for an au jus!