Preheat oven to 320 degrees. Then, in a large Dutch oven, heat oil over medium high heat until almost smoking. Pat beef chuck roast dry, season all sides well with salt and pepper, and sear for about 5 minutes on each side. Set roast aside on a large plate.
Turn heat down to medium. Add carrots, potatoes, celery, and onions and cook for 5 minutes. Add garlic, parsley, and thyme and cook for 1 minute. Then add one cup of white wine and cook until it is reduced to about 1/3 of its original liquid.
While cooking, use a spatula to stir and scrape up any vegetable bits that are stuck to the bottom of the Dutch oven. Then add roast into the pot and turn it around a few times to coat with the wine braised vegetables.
Add crushed tomatoes, bay leaf and broth to the pot then cover, and transfer to the oven for ~3 hours.
Serve pot roast in a large shallow platter with sauces poured over it, family style. Garnish with chopped parsley.