Preheat the oven to 325 degrees. (if using a crock pot or slow cooker do not skip the step of searing the meat before placing all of the ingredients into the crockpot and operating according to the directions of the appliance).
Generously salt and pepper the chuck roast on all sides.
Heat the olive oil in a large pot over medium-high heat. Once hot, place the meat in the pot and sear it until it has a nice char on all sides.
Add in the onions, carrots, celery, garlic, rosemary, and thyme. Saute for 5 minutes. Add in the broth, cover with a lid, and bring this to a simmer quickly then place in the oven. (If using a crockpot refer to the settings to determine how long to cook for).
After about 1 1/2 hours turn the roast over. Cook for 1 more hour or longer if needed until the roast is fall apart tender. Once tender, remove the pan from the oven, place the roast in a bowl and place the pot over medium heat and bring to a simmer.
Whisk together the flour and water in a bowl until there are no lumps and mix it into the pot. Simmer until the liquid reduces thickens and concentrates in flavor.
Shred apart the roast with tongs or pull apart with forks. Then add it into the gravy. Contunue to simmer until the gravy is very flavorful. Season with salt and pepper to taste.
Serve with dinner rolls. Garnish with parsley.
Notes
Pro Tip: Allow this the time to cook in the oven in order to break down and tenderize the meat.Pro Tip: If using a crock pot or slow cooker make sure you refer to the temperature directions for cooking, about 6 to 8 hours depending on the temperature setting.