Step 1: Prepare the Beef

1. Pat the chuck roast dry with paper towels to remove excess moisture. This step ensures a proper sear.
2. Season the roast generously on all sides with salt and black pepper.

Step 2: Sear the Roast

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Once the oil is shimmering, add the roast. Sear for 4-5 minutes on each side until a deep golden-brown crust forms. Remove the roast and set it aside.

Step 3: Sauté the Vegetables

1. Reduce the heat to medium and add the quartered onions and carrots to the pot. Cook for 5-7 minutes until softened and slightly caramelized.
2. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 4: Build the Braising Liquid

1. Pour in the beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon.
2. Add the thyme and rosemary sprigs, then return the seared roast to the pot, nestling it among the vegetables. The liquid should come about halfway up the sides of the roast.

Step 5: Slow Cook the Roast

1. Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C).
2. Cook for 3 hours, or until the beef is fork-tender and easily pulls apart. Turn the roast halfway through cooking to ensure even braising.

Step 6: Strain the Cooking Liquid

1. Once the roast is done, remove it from the pot and cover it with foil to keep warm. Strain the cooking liquid into a bowl, discarding the herb sprigs and any solids. Reserve 1 cup of the liquid for the gravy.

Step 7: Make the Blue Cheese Gravy

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes until lightly golden.
2. Gradually whisk in the reserved cooking liquid, stirring constantly to avoid lumps. Add the heavy cream and bring the mixture to a gentle simmer.
3. Stir in the crumbled blue cheese and whisk until melted and smooth. Taste and adjust seasoning with salt and pepper.

Step 8: Serve the Pot Roast

1. Slice or shred the pot roast and arrange it on a serving platter. Spoon some blue cheese gravy over the top and garnish with fresh parsley.
2. Serve with your favorite sides, such as mashed potatoes or roasted vegetables, and pass the extra gravy at the table.