Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels. Season all sides with 1½ teaspoons kosher salt and ¾ teaspoon black pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned. Transfer the roast to a plate.

Reduce the heat to medium. Add the onions, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the onions begin to soften.

Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.

Pour in the red wine, if using. Scrape the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.

Add the beef broth, honey, Dijon mustard, thyme, rosemary, bay leaves, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Stir to combine.

Return the roast and any collected juices to the Dutch oven. The liquid should reach about one-third to halfway up the sides of the roast. Add a little more broth if needed.

Cover tightly with a lid and transfer the pot to the oven. Cook for 3 to 3½ hours, turning the roast once halfway through, until the beef is fork-tender.

Transfer the roast to a cutting board and let it rest for 15 to 20 minutes. Remove and discard the bay leaves. Skim excess fat from the braising liquid.

If you prefer thicker gravy, bring the sauce to a gentle simmer on the stovetop. Mix cornstarch and cold water in a small bowl, then whisk the slurry into the sauce. Simmer for 1 to 2 minutes, until thickened.

Slice the pot roast against the grain or serve it in large tender pieces. Arrange on a platter with carrots and onions, then spoon the gravy over the top. Garnish with parsley, thyme, or optional pomegranate arils.