Preheat the oven to 160°C (320°F).

Season the beef chuck roast generously with sea salt and black pepper.

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Sear the beef chuck roast on all sides until it is browned, about 4-5 minutes per side. Remove the roast and set aside.

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables start to soften.

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Stir in the tomato paste and cook for 1 minute.

Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

Add the fresh thyme and rosemary sprigs.

Return the beef chuck roast to the pot. Add Worcestershire sauce.

Cover the pot with a lid and transfer it to the preheated oven.

Roast in the oven for about 3 hours, or until the beef is tender and easily pulls apart with a fork.

Remove the pot from the oven and let the beef rest for about 15 minutes before slicing.

Garnish with fresh parsley and serve with the cooked vegetables and pan juices.