Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season the chuck roast generously with salt and pepper, then sear on all sides until deeply browned.

Add the cream of tomato soup, carrots, onion, celery, and garlic to the pot.

Cover and cook—either on the stovetop at a low simmer or in a 300°F oven—until the roast is very tender and easily pulls apart (about 3–4 hours).

Shred the meat directly in the pot, stirring it into the sauce and vegetables.

Taste and adjust seasoning, then serve with plenty of the tomato gravy spooned over the top.