Trim the excess fat off the beef chuck roast, then season with salt and black pepper.

Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches, transferring it to a bowl once browned.

In the same pot, add remaining olive oil and sauté the chopped onion for 5 to 7 minutes until softened and golden.

Return the browned beef and any collected juices to the pot.

Pour in the beef broth and condensed onion soup, stir in Worcestershire sauce, and add the bay leaf.

Bring to a boil, cover, then reduce heat to a gentle simmer, cooking for 1½ to 2 hours until the beef is fork-tender.

In a small bowl, mix cornstarch with water to make a slurry, then stir this into the simmering beef until thickened.

Adjust seasoning of the gravy with extra salt and pepper if needed, remove the bay leaf, and serve over mashed potatoes, rice, or egg noodles.