I asked the group owner to post this because it's my first time posting.

* Season the chuck roast with salt and pepper.
* Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the chuck roast on all sides.
* Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
* Add the beef broth, red wine, Worcestershire sauce, thyme, rosemary, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.
* Remove the pot roast from the pot and shred the meat.
* Strain the cooking liquid and skim off any fat.
* Return the shredded meat to the pot and add the strained cooking liquid.
* Serve the pot roast over mashed potatoes, egg noodles, or rice.
Variations:

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