Prep the vegetables

• Wash and prep all of the vegetables.
• Peel and dice the carrots, slice the onion, mince the garlic and dice the celery.

Season and sear the roast

• Season the chuck roast on all sides with onion powder, garlic powder, salt and pepper.
• Add oil to a Dutch oven and sear the roast on all sides for 3–4 minutes per side.
• Remove the roast from the pot and set aside.

Build the base

• Add the celery and onion to the pot and cook over medium heat until the onion has caramelized.
• Add the minced garlic last to prevent it from burning.
• Add the tomato paste, Worcestershire sauce and gravy packets.

Deglaze and season the broth

• Add a splash of beef broth to deglaze the pot, then pour in the remaining broth.
• Add the seasonings and taste to make sure everything is seasoned to your liking.

Braise the roast

• Add the roast back to the pot, along with the carrots, potatoes, butter and the rosemary and thyme tied together with butcher's twine.
• Cover and place in a 350°F oven for 3 hours.

Prepare the mashed potatoes

• About 30 minutes before the roast is finished, prepare the mashed potatoes.

Assemble and serve

• Add a bed of mashed potatoes to a plate, then top with the roast, potatoes and carrots.
• Finish with some of the broth and fresh or dried parsley.