In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
Brown the onion quarters in the dutch oven until dark golden brown.
Remove the dutch oven from the heat.
Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the dutch oven.
Place the seared Chuck Roast in the dutch oven, it will be almost completely submerged in the liquid.
Place the herbs on top of the Chuck Roast.
Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.
You can use up to a 5-pound Chuck Roast for this recipe. A 5-pound roast will serve 8 people. The smallest size Dutch oven you can use is a 5 quart. You can use up to a 7 quart (or similar), just nestle the Chuck Roast down into the liquid next to the veggies instead of on top of them.