Preheat the oven to 350 degrees Fahrenheit.

Heat the olive oil in a dutch oven (or oven safe pan) over medium high heat.

Add the chuck roast to the pan.  Season it with salt and pepper.  Sauté the roast for 3-4 minutes on each side to brown the roast.

Remove the roast from the pan.  Add the garlic to the pan and cook for approximately 1 minute.  Then deglaze the bottom of the pan with red wine.

Add the roast back to the pan.  Pour the Worcestershire sauce and beef broth to the bottom of the pan.

Place the onions, carrots and potatoes on top and around the roast.  Sprinkle the Italian seasoning on top.

Place the lid on the pot and place it in the preheated oven.

Cook for 3 hours or until the meat shreds easily with a fork.

Shred the beef.  Serve with the potatoes, carrots and onions from the pot and enjoy!