Heat a large, heavy-bottomed pot over medium-high heat and add olive oil. Sear the beef chuck roast for 4-5 minutes on each side until golden-brown. Remove and set aside.

In the same pot, add more olive oil if needed and sauté chopped onions, diced carrots, and minced garlic for 5-7 minutes until softened.

Pour in the dry red wine and deglaze the pot. Let it simmer for about 5 minutes.

Stir in beef broth, diced tomatoes, and fresh herbs. Add bay leaves and season with salt and pepper. Bring to a gentle simmer.

Return the seared roast to the pot, cover, and reduce heat. Cook for 4-6 hours until tender.

In a separate saucepan, heat olive oil. Sauté chopped onion and garlic for 2-3 minutes. Add Arborio rice and toast for 1-2 minutes.

Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed. Cook for about 20 minutes until creamy.

Stir in butter, Parmesan cheese, and heavy cream until creamy. Season with salt and pepper.

Slice the pot roast and serve over risotto with pot roast juices drizzled on top.