Beef
1-Preheat the oven to 300°F and preheat: Preheat the oven to 300°F and preheat a Dutch oven on the stovetop over medium-high heat. Season the beef generously on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
2-Add the olive oil to the hot: Add the olive oil to the hot Dutch oven, then add the chuck roast. Sear for 5-6 minutes per side until deeply golden brown. Remove and set aside.

Braising Liquid
3-Add the butter to the Dutch oven,: Add the butter to the Dutch oven, then add the sliced onions with a pinch of salt. Cook until softened and golden, about 8-10 minutes. Add tomato paste and garlic, and cook, stirring often, for 1-2 minutes until the tomato paste deepens in color.
4-Deglaze with red wine and beef stock,: Deglaze with red wine and beef stock, scraping up all the browned bits from the bottom. Add Worcestershire sauce, bay leaves, thyme, and rosemary. Season with salt and pepper, stir to combine, and bring to a low boil.
5-Add the beef back to the pot: Add the beef back to the pot with all its juices. Cover and roast at 300°F for 2.5 hours.

Vegetables
6-Remove from the oven and add the: Remove from the oven and add the potatoes, carrots, and celery. Season with salt and pepper. Cover and return to the oven for another 1-1.5 hours, until the potatoes are tender and the beef is fall-apart tender.
7-Discard the bay leaves, thyme sprigs, and: Discard the bay leaves, thyme sprigs, and rosemary sprigs. Use two forks to shred the beef into large chunks. Garnish with fresh herbs and serve.