Preheat the oven to 300 degrees F. Place the cut chuck roast into a gallon-sized ziptop bag. Add the salt and pepper, seal the bag and toss to coat the meat in the spices.
Add the flour to the bag, seal and toss until all the meat is coated.
In a dutch oven over medium-high heat, add the oil. Once it is hot, sear the chuck roast in batches until golden brown on all sides, making sure you do not crowd the pan. Once seared, place the pieces onto a plate while you sear the rest.
Lower the heat to medium-low then add the garlic, thyme, and rosemary, and cook until fragrant, around 30 seconds.
Next add in the tomato paste and stir it in, cooking for roughly 1 minute. Deglaze the pan with the red wine, scraping any bits off the bottom of the pot.
Add the potatoes, onion, carrots, celery, and chuck roast to the pot, stir to combine.
Then add the beef stock, bay leaves, and Worcestershire sauce, stir to combine. Place the lid on the pot and place it in the oven for 3 ½ hours or until the meat and vegetables are tender, making sure to stir every hour or so.
Take the lid off the pot during the last hour of cooking to let the flavors concentrate and let the sauce thicken slightly.
Lastly, stir in the frozen peas and butter until thawed and melted. Serve immediately with parsley if desired.