Preheat the oven to 325°F. Place the chicken stock into a saucepan and heat over medium heat.
Season the roast on all sides with salt and pepper.
Place a dutch oven over medium heat, add the olive oil, and heat until the oil shimmers. Sear the roast on one side for 3 minutes, then flip. Sear on the remaining side for three more minutes. Then using a big spoon or tongs, sear on the short sides for three minutes each.
Remove the chuck roast from the dutch oven and set aside on a plate. Add the carrots, onion, and celery to the dutch oven. Cook 4-5 minutes until they start to soften. Push the vegetables to the side of the pan and place the chuck roast back into the dutch oven nestled in the center of the vegetables.
Pour the warm chicken stock over the roast and vegetables, then top with the whole garlic cloves.
Increase the heat and bring the liquid to a simmer. Then cover and transfer to the oven to braise for 2-3 hours for a 3-lb roast, and up to 4-5 for a 5-lb roast.
Notes
Serving Suggestion: Serve it with some homemade sourdough or cornbread; Roasted potatoes and a salad