Preheat your oven to 300°F (150°C).
Season the chuck roast generously with salt and pepper.
Heat olive oil in a large oven-safe pot over medium-high heat.
Sear the roast on all sides until browned, about 4-5 minutes per side.
Remove the roast and set aside.
In the same pot, add chopped onions and minced garlic; sauté until fragrant.
Add carrots and potatoes; cook for 5 minutes.
Pour in beef broth and Worcestershire sauce, stirring well.
Return the roast to the pot, adding thyme sprigs on top.
Cover and transfer to the oven; cook for 3-4 hours until tender.