Preheat oven to 300 degrees. In a small bowl, whisk together the tomato sauce, beef broth, tomato paste, crushed red pepper flakes (optional), along with 2 tsp EACH of salt, pepper, garlic powder, oregano and thyme. Set aside.
Season chuck roast generously on both sides with salt and pepper. Add the olive oil to a Dutch Oven or large oven-safe pot (with lid) over high heat. Add the chuck roast and sear both sides, about 4 minutes per side. Remove the roast from the pot and set aside on a plate. Remove the pot from the heat.
To that same Dutch oven, add the potatoes, carrots, and onions. Then nestle the seared chuck roast into the middle of the pot.
Pour the tomato gravy over meat, potatoes, and veggies. Place the lid on the Dutch oven and cook for 3-4 hours until the roast is tender and falling apart.
Remove the chuck roast from the pot to a cutting board and cut into large chucks. Place the meat back into the pot and stir everything together to coat the roast in the tomato gravy.
Top with chopped parsley and serve with a good crusty bread. Enjoy!
