Preheat the oven

• Preheat the oven to 350°F.

Season the roast

• Pat the chuck roast dry.
• Season generously with salt, pepper, garlic powder and smoked paprika.

Sear the roast

• Heat olive oil in a large Dutch oven over medium-high heat.
• Sear the chuck roast on all sides until deeply browned.
• Remove the roast and set aside.

Sauté the vegetables

• Add the carrots, celery and yellow onion to the same pot.
• Sauté for a few minutes, scraping the bottom of the pot to deglaze.
• Add the minced garlic and cook until fragrant.

Build the base

• Add the tomato paste and beef bouillon base, stirring everything together.
• Pour in the wine and let it reduce by about half.

Thicken and add the roast

• Add the flour and stir until well combined and thickened.
• Return the chuck roast to the pot.
• Pour in the beef broth.

Add the seasonings

• Add the onion powder, garlic powder, all-purpose seasoning, blackened seasoning, smoked paprika, beefy onion soup mix, rosemary, bay leaves and butter.

Bake the pot roast

• Cover with the lid and bake at 350°F for 2 hours.
• Add the mini golden potatoes, cover and return to the oven for 1 more hour.

Check doneness

• Check that the roast is fork-tender and the potatoes are cooked through.

Serve

• Remove the rosemary and bay leaves.
• Serve the tender pot roast with the vegetables, potatoes and plenty of the rich gravy.