Prep the vegetables

• Wash and peel the carrots, then slice them.
• Slice the onion, dice the celery and mince the garlic.

Season the roast

• Season the chuck roast generously on all sides with onion powder, garlic powder, salt and pepper.

Sear the roast

• Heat oil in a Dutch oven over medium-high heat.
• Sear the roast on all sides until deeply browned.

Caramelize the aromatics

• Remove the roast and set aside.
• Add the celery and onion to the pot and cook over medium heat until the onion is caramelized.
• Add the garlic last so it doesn't burn.

Build the braising liquid

• Stir in the tomato paste, Worcestershire sauce and gravy packets.
• Deglaze with a splash of beef broth, scraping the bottom of the pot.
• Pour in the remaining broth and add the seasonings, then taste and adjust.

Braise in the oven

• Return the roast to the pot with the carrots, potatoes, butter and the rosemary-thyme bundle tied with twine.
• Cover and transfer to a 350°F oven until the meat is fork tender.

Make the mashed potatoes

• About 30 minutes before the roast is done, boil the peeled potatoes until tender.
• Mash with warm milk and butter, then season with salt.

Assemble and serve

• Spoon a bed of mashed potatoes onto each plate.
• Top with the shredded roast, potatoes and carrots.
• Spoon over some of the broth and finish with parsley.