Prepare the sauce by simmering all of the ingredients from the dry red wine to the minced onion until the onions are soft.

Pat the roast dry and rub it with the freshly ground pepper.

Add the olive oil to a heavy dutch oven and bring up to a high heat.

Brown the roast on all sides (about four minutes a side).

Remove the roast from the dutch oven drain off any excess oil.

Deglaze the dutch oven with some of the sauce scrapping the brown bits off the bottom.

Pour in the remaining sauce and place the chuck roast in the sauce.

cover and cook in a 350 degree oven for 2 1/2 to 3 hours until the roast is tender and sauce is slightly thickened.