Preheat oven to 300 degrees F.

Season the chuck roast with 2 teaspoons kosher salt and 1 teaspoon black pepper on both sides. Heat a few drizzles of olive oil in a large Dutch oven over medium-high heat. Sear the roast until a golden brown crust forms, about 5–6 minutes per side. Remove and set aside.

Add more oil to the pot, and sauté the diced onions, carrots, and celery until softened, about 8 minutes.

Push the vegetables to the side, then sauté the garlic and pancetta until fragrant, about 2 more minutes. Stir everything back together.

Add in the tomato paste and minced fresh herbs, stirring to coat the vegetables. Then, add the red wine and deglaze any remaining brown bits. Stir in the blended canned tomatoes and beef broth. Season with salt and pepper to taste.

Return the seared beef into the pot, ensuring it's nearly covered with liquid, adding more broth if needed. Nestle in the herb sprigs, pushing them under the liquid. Bring back to a simmer.

Cover with the lid and transfer to the oven braise for 3 hours until the meat is fall-apart tender.

Once ready, absorb some of the fat on top with a paper towel or remove with a spoon and discard.

Shred the meat into smaller pieces. Serve over mashed potatoes, polenta or pasta. Enjoy!