Preheat oven to 325°. Pat chuck roast dry with paper towels and season on all sides with salt, pepper, and Italian seasoning pressing the spices into the meat.
Heat Dutch oven over medium high heat until very hot. Add olive oil, heat 30 seconds then add roast. Brown well on all sides, about 5 minutes per side. Remove roast to plate and lower heat to medium.
Add onion and garlic and brown, stirring frequently, for about 1 minute. The onion will be only slightly brown but the garlic should be a nice golden color. Be careful not to burn the garlic! Add the tomato paste and beef broth and stir until well combined using a wooden spoon to deglaze the pot and scrape up any browned bits into the broth.
Return roast to pot and cover with lid. Bake for about 1:15 minutes before flipping the meat and returning to oven. Bake for an additional 45 minutes to 1 hour before adding the vegetables.
When the meat has been in the oven for 2 hours remove from oven and add the carrots and potatoes. Return to oven for an additional 45 minutes, until carrots and potatoes can be pierced easily with a knife and meat is tender.
Remove roast and let rest for 5 minutes before slicing. Serve with carrots, potatoes, onions, and au jus.