Preheat the oven to 325°F (165°C).
Heat the olive oil in a large Dutch oven over medium-high heat.
Season the chuck roast with salt and pepper.
Brown the chuck roast on all sides in the Dutch oven, about 4-5 minutes per side.
Remove the chuck roast from the Dutch oven and set aside.
Add the chopped onion and minced garlic to the Dutch oven and sauté until the onion is translucent, about 3-4 minutes.
Add the beef broth, bay leaves, and thyme to the Dutch oven and bring to a simmer.
Return the chuck roast to the Dutch oven and spoon some of the broth over the top.
Cover the Dutch oven with a lid and transfer to the oven.
Bake for 2-3 hours, or until the chuck roast is fork-tender.
Add the carrots and potatoes to the Dutch oven and spoon some of the broth over the top.
Cover the Dutch oven with the lid and bake for an additional 30-45 minutes, or until the vegetables are tender.
Remove the Dutch oven from the oven and let the pot roast rest for a few minutes before slicing.
Serve the pot roast warm with the vegetables and some of the cooking broth.
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