Preheat and season the roast

• Preheat the oven to 175 °C (350 °F).
• Pat the chuck roast dry and generously season all sides with salt, black pepper, garlic powder and smoked paprika.

Sear the beef

• Heat the olive oil in a Dutch oven over medium-high heat.
• Sear the roast on all sides until deeply browned, then remove it from the pot and set aside.

Sauté the vegetables

• Add the chopped celery and yellow onion to the same pot and sauté until softened, scraping up the browned bits from the bottom.
• Add the minced garlic and cook until fragrant.

Add tomato paste and bouillon

• Stir in the tomato paste and beef bouillon base, mixing well with the vegetables.

Deglaze with red wine

• Pour in the red wine and let it reduce by about half, scraping the bottom of the pot to release the browned bits.

Thicken and add broth

• Sprinkle in the flour and stir well, letting it cook and thicken slightly.
• Pour in the beef broth and stir until everything is well combined.

Season and add aromatics

• Add the onion powder, garlic powder, Nature's seasoning, all-purpose seasoning, blackened seasoning, smoked paprika and beefy onion soup mix, then mix well.
• Return the pot roast to the pot, add the rosemary, thyme and bay leaves, then pour in the Worcestershire sauce.
• Add the unsalted butter and cover with a lid.

Braise the roast

• Bake covered at 175 °C (350 °F) for 2 hours.

Add carrots and potatoes

• Remove the pot from the oven and add the carrots and mini golden potatoes.
• Cover and return to the oven for 1 additional hour, until the beef and vegetables are fork-tender.

Serve

• Serve the tender pot roast with the carrots, potatoes and plenty of the rich red wine gravy.