Pat the chuck roast dry on all sides with paper towels. Season all over generously with salt and pepper.

Heat the oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat.

Sear the chuck roast on all sides until a golden-brown crust forms, 4 to 5 minutes on each side. Remove from the pan and set aside, then lower the heat to medium.

Pour off all but about 2 tablespoons of the rendered fat into a heatproof bowl. When cool, discard the extra fat.

Add the onion, carrots, and celery to the fat in the Dutch oven or pot. Sauté over medium heat until softened, 6 to 7 minutes. Add the garlic and tomato paste, and cook for another 2 minutes.

Add the water or stock, red wine, onion salt, and pepper. Bring to a low boil, then return the chuck roast and all its juices to the pot.

Lower the heat to low and cover the pot. Cook until the meat is completely tender, 3-4 hours. (Optional: add the potatoes halfway through cooking.) Check periodically to ensure the heat isn’t too high. When the meat shreds easily, it’s done cooking. Season with salt to taste.