In a large pot, submerge the chuck roast in the red wine with the bay leaves. Marinate in the refrigerator overnight (or soak it in the morning and let it go for 7-8 hours during the day).
Preheat oven to 350ºF.
Place a large, heavy-bottomed Dutch oven over medium-high heat with 4 turns of the pan of EVOO, about 1/4 cup.
Remove the marinated meat from the wine, reserving the wine and bay leaves. Pat the meat dry, then season it with salt and pepper and coat it evenly in flour. Sear the meat in the hot pan, turning it to get all sides deep golden brown, about 5 minutes per side. Remove the meat from the pan.