Start by patting the beef chuck roast dry with paper towels and season all sides with salt and pepper.

In a large Dutch oven, heat vegetable oil over medium-high heat. Sear the seasoned roast for 4-5 minutes on each side until browned. Remove roast and set aside.

Add chopped onion to the pot and sauté for 3-4 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.

Return the seared roast to the pot. Pour in beef broth and Worcestershire sauce. Add carrots, potatoes, celery, rosemary, thyme, and bay leaves around the meat.

Bring to a gentle simmer, cover, and cook on low heat for 3-4 hours until the beef is fork-tender.

Remove the roast and vegetables, discard bay leaves, let rest for a few minutes before slicing and serving with cooking liquid.