Rub chuck roast with ground salt and pepper or a pre-mix rub and let sit for 10-15 minutes.
Sauteé onions in butter. Set aside. Melt more butter if needed over medium-high heat. Brown all sides of the chuck roast. Set aside. Add about a cup of red wine to pot and scrap all the drippings and tidbits of onion and beef away from the sides of the pan. Replace chuck roast and then onions and add more broth if desired.
Roast at 300°F until internal temperature is 190°F.
Chuck roasts need to be cooked to a higher temperature because they are traditionally heavier marbled. The fats need to be rendered longer to tenderize the meat.