Preheat oven to 325 degrees.

Add 2 Tbs to an oven safe dutch oven, and melt.

Add in diced carrots and garlic, and let cook for 10 minutes, until soft and fragrant. Try not to stir too much.

Add in onion and celery, let cook an additional 3-5 minutes.

Remove from pan, into a large bowl, and set aside.

Pat chuck roast dry with a paper towel, and set aside.

In a small bowl, mix together flour, salt, pepper, garlic powder, and onion powder, then pour over chuck roast, and coat the exterior.

Add 2 Tbs of butter into the dutch oven the veggies came out of, and sear the chuck roast for 4-5 minutes per side until it turns a nice golden brown, and has a crust. You want brown, not grey meat. Use tongs to help you sear all sides, even the edges.

Remove the roast from the pan.

Pour Garnacha wine into the pan, and use a spatula to deglaze the pan by scraping the bottom and getting all the brown bits up.

Add the beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme to the pot.

Dump veggies back in.

Add beef on top of the veggies.

Put lid on.

Place in oven at 325 degrees, and cook for 3-4 hours until fork tender.