Season the beef

• Drizzle the oil over the chuck roast chunks.
• Season each piece with black pepper, salt, paprika, onion powder, garlic powder, thyme and parsley.
• Sprinkle with the flour and rub in the seasonings on all sides.

Sear the beef

• Lightly coat the bottom of the Dutch oven with oil and heat over medium-high.
• Sear the beef in batches for 2 to 3 minutes on each side.
• Remove the seared beef from the pot and set aside.

Soften the aromatics

• Add the diced onion and sliced celery to the pot and sauté until softened.
• Add the minced garlic and sauté until fragrant.
• Stir in the tomato paste and cook it out.

Build the broth

• Pour in the beef broth, scraping the bottom of the pot.
• Add the pot roast seasoning, bay leaves and Worcestershire sauce.
• Mix until well combined.

Simmer the roast

• Return the seared beef to the pot, fully submerged in the broth.
• Bring to a boil over high heat, then cover and lower the heat to low.
• Simmer until the meat is tender.

Add the vegetables

• Add the chopped potatoes and carrot coins to the pot and give a quick mix.
• Simmer covered until the vegetables are tender.

Shred and serve

• Transfer the beef to a bowl and shred it.
• Return the shredded beef to the pot and toss with the broth and vegetables.
• Serve hot.