Preheat oven to 250 degrees. Place the vegetable oil in a dutch oven over medium-high heat on the stove stop. Rinse and pat dry the chuck roast. Sprinkle with salt and pepper on both sides and then add to the dutch oven when the oil is just starting to smoke. Brown all sides of the roast well. Turn off heat, remove roast, drain oil if need be, and then return the roast to the dutch oven.
Place the celery, onion, garlic, and baby carrots on and around the roast. Then, add the Italian seasoning, bay leaf and some salt and pepper to taste. Now, place the can of tomato paste and can of chopped tomatoes on top of the roast, vegetables and spices. You will not need to stir this - just add the lid.
Place the covered pot in the oven and let it slow cook for approximately 3 hours (depending on the size of your roast). Prepare the fettucine noodles and serve the roast and vegetables over the noodles. We have also used orzo and couscous with the dish. Fresh french bread with butter along side this dish is a must to soak up the sauce/juices. Enjoy!