Preheat oven to 275 degrees.Generously season chuck roast with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear meat on all sides, until it is browned all over This usually takes about 2 minutes for each side. Set meat aside.
With the burner still on medium-high heat, add onions and cook for 1-2 minutes, until golden brown. Add wine to pan and scrape the bottom to deglaze and incorporate the flavor into the liquid.
Add roast back into the Dutch oven and add beef broth and Worcestershire.
Place garlic and fresh herbs on top of the roast. Put the lid on the roast and place in oven.
While the roast begins to cook, peel carrots and potatoes, and wash the mushrooms (if using). Once your vegetables are fully prepped, remove your pot from the oven and place the vegetables on top of the beef. Put the lid back on and return to oven.
Cook until the roast is fall-apart tender. This is usually about 70 minutes per pound or 3 ½ hours for a 3-pound roast. Remove the bay leaves and sprigs of herbs before serving.
Slow Cooker Instructions: Sear your meat and caramelize your onions following the recipe instructions. After deglazing the pan, place all of the ingredients in a slow cooker on low heat for 8 hours.Storage: Leftover pot roast can be kept in the refrigerator for 3-4 days, or in the freezer for 3 months.Reheating: Place thawed pot roast and ½ cup of beef broth or gravy in an oven-safe baking dish. Wrap tightly with aluminum foil and cook at 350°F for 60 minutes.