Coat the chuck roast with salt and pepper generously on both sides. Heat the oil in a heavy Dutch oven or deep skillet, and brown the chuck over medium-high heat on both sides, until well browned.
Remove the beef and hold aside. Add the onions and garlic, and continue cooking until the onions are soft and browned at the edges. Add the celery, carrots, thyme, marjoram, Worcestershire, and wine, and bring to a boil. After one minute, add three cups of water (or beef stock if you have it). Whisk in the flour.
Return the chuck to the pot. Spoon some of the pan contents on top of the meat, and cover the pot. Put it into the oven at 325 degrees and cook for two and a half hours, or until the meat falls apart when touched with a fork.
Remove the pot from the oven. Uncover and allow to cool. Serve with boiled carrots and potatoes, cooked separately.