Cut chuck roast into serving pieces. Salt and pepper on both sides (Kosher salt). Melt 3 to 4 tablespoons butter in large skillet and brown seasoned meat on both sides. Remove from skillet. Cut carrots and celery on diaganol into 1 inch pcs. Add to skillet and let brown lightly. Cut onion into wedges and add to skillet. Stir frequently. Add can of tomatoes (with juices) and tomato paste - stir till well blended. Return meat to skillet and bring to a boil. Cover, reduce heat to low and continue to cook until meat is tender, approximately 3 hours. You may also use a slow cooker. To do so, mix vegetables with tomato paste and can of diced tomatoes - mix well and pour into bottom of slow cooker. Place meat pieces on top. Cook over low 8 hours. Serve with mashed potatoes, rice or noodles.