Season your chuck roast with salt and pepper then sear on both sides with a high smoke point oil. Remove from the pan, add more oil, and then add your carrots, celery, and onion. Allow to cook over medium heat for 2-3 minutes. Add your garlic and tomato paste and cook for around 1 minute. Deglaze with your red wine and allow the alcohol to cook off. Add your thyme and Worcestershire sauce along with salt and pepper. Add your roast back and add enough beef stock to come up the roast 3/4 of the way. Cover and place in a 250F oven for 7-8 hours. Once done, rest covered for 30 minutes and then shred your beef. For the sauce, combine 2 tablespoons of mayo, 1 tablespoon of horseradish, 1 tablespoon of chives, 1 tablespoon of stone ground mustard, and season with salt and pepper.
