Choose a well-marbled chuck roast. Generously season with salt and pepper.

Preheat oven to 275°F. Heat olive oil in a large Dutch oven over medium-high heat.

Cut onions in half, carrots into 2-inch pieces, and mushrooms in halves or quarters if using.

Brown onions on both sides in hot oil, then remove to a plate.

Brown carrots and mushrooms (if using) in the same pot for about 1 minute, then remove.

Add more olive oil if needed. Sear the roast on all sides until well browned, then remove.

Deglaze the pot with 1 cup red wine or beef stock, scraping up browned bits.

Return roast to the pot. Add enough beef stock to cover meat halfway.

Add onions, carrots, mushrooms, rosemary, thyme, garlic (if using), and tomato paste (if using).

Cover and roast in the oven for 4 hours (for 4–5 lb roast), or 3 hours for 3 lb.