Preheat the oven to 225°F.

Toss the Roma tomatoes with olive oil and salt.

Place the tomatoes cut-side up on a parchment-lined baking sheet and roast until dry to the touch but still tender, checking every 30 minutes after the first hour.

Trim excess fat from the chuck roast, cut it into 4 pieces, and season generously with salt and pepper.

Heat vegetable oil in a Dutch oven over high heat and sear the beef about 5 minutes per side until browned.

Remove the beef from the Dutch oven and set aside.

Reduce the heat to medium-low and add the onion, carrots, and celery, cooking until softened and lightly caramelized.

Deglaze with red wine, scraping up the browned bits, and reduce until syrupy.

Return the beef to the pot with the garlic, rosemary, thyme, and beef stock.

Cover and simmer on low for 2-3 hours until the beef is fall-apart tender.

Remove the beef from the pot and shred or leave it in chunks.

Stir the kale into the stew until wilted.

Serve the beef with the vegetables and broth, topped with the oven-dried tomatoes.