Generously salt and pepper the chuck roast.
Heat the olive oil in a large pot over medium-high heat. Place the meat in the pot and sear it for about a minute on each side until it is nice and brown all over.
Pour the red wine and beef broth into the pot. Add in the onions and the carrots, along with the fresh herbs.
Cover with a lid and bring to a boil and then turn down to a simmer. Turn the roast over after about 20 minutes, add the cabbage and simmer for another 20 minutes. Set the roast aside on a cutting board to rest while you make the gravy.
Remove the cabbage to a bowl, cover with a lid or plastic wrap and set aside.
Strain the liquid through a mesh strainer into a small pot and discard the strained ingredients. Put the liquid back on the stovetop on medium heat to simmer. Whisk together the flour and water in a bowl until there are no lumps and gradually add it to the simmering pot until it reaches the desired thickened consistency.
Slice the pot roast against the grain, plate, and spoon the gravy over top. Serve with cabbage and dinner rolls.