Allow the chuck roast to sit out at room temperature. This will ensure even browning and cook time.
Preheat an oven. Pat the beef dry on all sides with paper towels, then season generously with Kosher salt and as much black pepper as you like.
Heat neutral oil over medium-high heat in a large Dutch oven or pot with deep sides. Allow this to heat up for a few minutes. Once hot, add the seasoned chuck and cook. Use tongs to carefully transfer to a plate. Do not drain the grease.
To the pot, add chopped onion and sliced leeks. Season with Kosher salt, then cook, stirring occasionally, until softened. Add chopped garlic, then cook. Add tomato paste, then use a spatula to break it up as you stir it into the veggies.
Pour in red wine, then use a spatula to scrape up any browned bits from the bottom of the pot. Allow this to simmer.
Cover with a tight fitting lid, transfer to the preheated oven, then cook until the meat is fork tender.
Remove and discard the herbs and dried bay leaves. Taste and adjust seasoning as needed. When ready, spoon the red wine braised beef over creamy mashed potatoes or polenta. Serve with some of the braising liquid and tender braised vegetables on top. Enjoy!