Preheat the oven to 300°F, and preheat a dutch oven on the stovetop over medium heat. Season the beef with 1 tablespoon of kosher salt, 1 teaspoon of black pepper, and all of the garlic powder, onion powder, and smoked paprika on all sides.
Add the olive oil to the hot dutch oven, followed by the chuck roast. Sear for 5-6 minutes per side until golden brown. Remove from the skillet, and set aside.
Add the butter to the dutch oven, then add onions with a pinch of salt. Cook until golden brown, about 3-5 minutes, and if it begins to brown too quickly, add some beef stock to deglaze, and scrap the bottom of the pan to get any brown bits off the bottom. Once translucent, add tomato paste and garlic. Cook, stirring often for 1-2 minutes until the tomato paste deepens in color, then deglaze with red wine, beef stock, and Worcestershire sauce.
Add bay leaves, thyme, rosemary, and a good pinch of salt and pepper. Stir to combine, then bring to a low boil. Scrape the bottom of the pan to get the browned bits. Add back the beef with all of its juices, then cover, and roast for 2.5 hours in the oven.
Remove from the oven to add in the potatoes, celery, and carrots with lots of salt and pepper. Cover again, then return to the oven for another 1 - 1.5 hours, or until the potatoes are soft, and the meat is falling apart tender. Discard the thyme sprigs, bay leaves, and rosemary sprigs.
Garnish with more thyme, rosemary, parsley, salt, and pepper. Enjoy!
Store leftovers in separate containers in an airtight container in the fridge for up to 4 days.