Preheat the oven to 325F degrees.
If not done already, cut the chuck roast into 1-2" cubes. Sprinkle with the salt and pepper and coat with flour.
Heat the oil in a dutch oven over medium high heat and add about 1-2 cups of the beef, being careful not to overcrowd the pot. Brown on all sides, about 3-5 minutes. Remove the beef and set aside.
Continue cooking beef in batches until all of it has been browned. Set the beef aside.
Reduce the heat to medium and add the onions and garlic to the dutch oven. Saute for about 2-3 minutes, until they have softened and are starting to brown.
Add the mushrooms and cook until the liquid has been released and evaporated, about 5-7 minutes.
Add the red wine and cook for about 2 minutes, using a wooden spoon to scrape any stuck bits off the bottom of the pot.
Add the beef, stock, bay leaf, soy sauce, coconut sugar, and tomato paste. Bring to a simmer and stir to ensure all the ingredients are mixed in.
Place in the oven, uncovered, for 90 minutes.
Stir in the potatoes and carrots and cook another 60-90 minutes, until carrots and potatoes are soft and beef is tender.
Add additional salt to taste if needed. Serve in bowls with crusty French bread.