Season the roast

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

Sear the roast

• Heat the olive oil in a large Dutch oven over medium-high heat.
• Sear the roast on all sides until browned, about 3 to 4 minutes per side.
• Remove the roast and set aside.

Build the braising base

• Add the tomato paste to the same pot and cook for a few minutes.
• Add the onion, celery and carrots and sauté until softened and fragrant.
• Add the garlic and cook a few more minutes until fragrant.

Braise in the oven

• Pour in the beef broth and add the thyme and bay leaves.
• Return the seared roast to the pot and cover with a lid.
• Braise in the oven at 190 °C for 2 to 3 hours until the meat is tender, checking occasionally and adding more liquid if needed.

Roast the potatoes

• Poke a hole in each potato and place them on a baking tray lined with parchment paper.
• Roast in the oven for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.

Serve

• Serve the roast with its braising liquid alongside the roasted potatoes.