Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides.
Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the pot.
Return the chuck roast to the pot. Cover the Dutch oven and place in a preheated oven for 3½ - 4 hours.
Remove the pot from the oven, and add the potatoes and carrots. Season with remaining salt and pepper.
Use a slotted spoon to place the meat and vegetables on a serving platter. Spoon the pan juices over top of the pot roast and vegetables, and serve hot.
Tools and equipment:
Dutch oven (large, heavy pot with a lid), chef's knife, measuring cups, cutting board, slotted spoon