Start by generously seasoning a 3 ½ to 4-pound chuck roast with salt and refrigerating it, uncovered, for 12 to 48 hours. Then, season with pepper and sear in a Dutch oven with olive oil over medium heat until golden brown on all sides, approximately 3 to 4 minutes per side. Remove the chuck and set aside.

In the same pot, add thinly sliced yellow onions, season with salt, and sauté until golden. Reduce heat, add thinly sliced garlic, and cook until fragrant. Deglaze with ¼ cup red wine, ensuring it's fully absorbed before stirring in tomato paste and cooking until combined.

Pour in ¾ cup red wine, beef stock, bay leaves, fresh thyme, parsley, additional salt, and pepper to the pot with the onions and garlic. Return the chuck roast to the pot, bring to a boil, cover, and transfer to an oven preheated to 325°F. Cook for 3 ½ to 4 hours or until the roast is fork-tender.

With about 1 hour and 20 minutes left in the cooking time, add baby Yukon potatoes, carrots, and celery to the pot. Continue cooking until the vegetables are tender and the meat reaches an internal temperature of 200° to 210°F.

Once cooked, remove the chuck roast and set it aside. Thicken the remaining liquid by whisking in a mixture of cornstarch and cold water. Return the vegetables to the pot and simmer until the sauce thickens into a gravy. Stir in Worcestershire sauce for added depth of flavor. Place the chuck back in the pot, ensuring it's well-coated with the gravy, and serve garnished with parsley, if desired.