Trim excess fat from the chuck roast, then season with salt and black pepper. Let it sit at room temperature for about 30 minutes.

Heat olive oil in a Dutch oven over medium-high heat and sear the chuck roast for 4 minutes on each side until browned. Remove and set aside.

Sauté diced onion, carrots, celery, and minced garlic in the pot for about 5 minutes until softened.

Deglaze the pot with white or red wine, scraping up brown bits, and let it simmer for about 3 minutes.

Stir in beef stock and crushed tomatoes, adding bay leaves and Parmesan rind. Bring to a gentle simmer.

Return the seared chuck roast to the pot, cover, and simmer for 6 to 7 hours on low heat.

After cooking, let cool for about an hour, then shred the roast and mix back into the sauce.

Cook your favorite pasta and serve with beef ragu, garnished with fresh basil and grated parmesan.