In a large pot over medium heat, add a drizzle of olive oil and sauté diced onions and minced garlic for about 3-5 minutes until they become fragrant and translucent.

Once the onions are softened, toss in sliced carrots and chopped Yukon gold potatoes. Sauté for another 5-7 minutes, allowing the vegetables to get a touch of color.

Next, add cubed beef chuck roast to the pot, seasoning with salt and pepper. Increase the heat to medium-high and brown the meat for about 5-6 minutes.

Reduce the heat back to medium and carefully pour in beef broth, red wine, and a splash of Worcestershire sauce. Stir everything together.

Sprinkle in dried thyme and add bay leaves. Ensure everything is well combined before bringing the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot, allowing it to simmer for about 1.5 to 2 hours.

After the beef is fork-tender, remove the bay leaves and adjust seasonings to taste. Let it rest for a few minutes before serving.