Heat avocado oil in a large oven-safe pot over medium-high heat. Add the chuck roast and sear until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.

In the same pot, add onions and garlic. Cook until onions are translucent. Add carrots, sprinkle with salt and pepper, and cook for another 2 minutes. Add more oil during cooking if needed.

Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Return the roast to the pot. Add beef broth, bay leaves, rosemary, and thyme. Bring to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3-4 hours, or until the roast is tender and falls apart easily with a fork. Time will vary depending on the size of the roast.

Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve warm with the cooked vegetables and juices from the pot. Garnish with fresh parsley.