Preheat your oven to 325°F (160°C).

Season the beef chuck roast generously with salt and black pepper on all sides.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned beef chuck roast to the skillet.

Sear the roast for 3-4 minutes on each side until browned. Use tongs to flip the roast to ensure even browning.

Remove the seared roast from the skillet and transfer it to a Dutch oven or large oven-safe pot.

In the same skillet used for searing the meat, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.

Add the carrots, potatoes, and celery to the skillet. Cook for an additional 5 minutes, stirring occasionally.

Pour the beef broth and red wine (if using) into the skillet with the sauteed vegetables.

Stir in the bay leaves, dried thyme, dried rosemary, paprika, Worcestershire sauce, and tomato paste. Bring the mixture to a simmer, scraping any browned bits from the bottom of the skillet.

Pour the vegetable and liquid mixture over the seared beef chuck roast in the Dutch oven.

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

Cook the pot roast for 3-4 hours, or until the meat is fork-tender and easily pulls apart.

Once the pot roast is cooked to perfection, remove it from the oven.

Carefully transfer the pot roast to a serving platter or individual plates, using tongs or a large spatula.

Spoon the vegetables and flavorful cooking liquid over the pot roast.

Garnish with chopped fresh parsley, if desired, for a burst of color and freshness.

Serve the pot roast hot, alongside your favorite sides such as mashed potatoes, roasted vegetables, or crusty bread.

Spoon extra cooking juices over each serving for added flavor and moisture.

Sit back, savor every tender bite, and revel in the comforting goodness of this classic pot roast.