Start by trimming excess fat from the beef chuck, ensuring a leaner roast while keeping some fat for flavor. Once trimmed, tie the roast with butcher's twine to maintain its shape during cooking.

In a small mixing bowl, combine fresh rosemary, thyme, minced garlic, coarse salt, smoked paprika, cayenne pepper, and black pepper. Mash these ingredients into a fragrant paste and blend in the olive oil until smooth.

Rub the marinade generously over the beef chuck roast, cover it with plastic wrap, and let it sit at room temperature for one hour or refrigerate overnight.

Preheat the oven to 350°F (175°C). This temperature is key for slow-roasting the beef.

In a hot roasting pan, add two tablespoons of cooking oil and heat until shimmering. Sear the marinated beef chuck roast on all sides for about 4-5 minutes per side.

Transfer the seared roast to a rack in the roasting pan, add ½ cup of water, and roast for 1 to 1.5 hours until desired doneness.

Remove the roast from the oven and cover it loosely with aluminum foil. Allow it to rest for 15-20 minutes.

Using the same roasting pan, remove excess fat, sauté finely chopped onion and a slice of garlic, deglaze with ½ cup red wine, stir in two tablespoons of flour, and whisk in one cup of stock until thickened.