Preheat your oven to 325°F (163°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and cook until they are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

In a small bowl, combine the fresh oregano, cracked mustard seeds, pomegranate molasses, salt, and pepper. Mix well to form a paste.

Rub the oregano-mustard mixture all over the chuck roast, ensuring an even coating.

In a large oven-safe pot or Dutch oven, sear the chuck roast over medium-high heat for about 4-5 minutes on each side until browned. Remove the roast and set it aside.

In the same pot, add the beef broth, crushed tomatoes, and balsamic vinegar. Stir to combine.

Return the chuck roast to the pot, nestling it in the sauce. Cover with a lid and transfer to the preheated oven.

Roast for 3 to 4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally and add more broth if necessary to prevent drying out.

Once done, remove the roast from the oven and let it rest for 15 minutes before slicing.

Serve slices of the chuck roast topped with the velvety roasted tomato gravy and garnish with fresh oregano sprigs.