In a large mixing bowl add the chuck roast pieces and drizzle in 1 tablespoon olive oil. Toss the meat until each piece is coated with oil. Season with onion powder, garlic powder, Worcestershire sauce, salt and black pepper to taste. Sprinkle the flour on top and toss until well combined and a “breading” starts to form over each piece of meat.

In a large pot over medium-high heat add 3 tablespoons olive oil to the pot, then add about half the amount of chuck meat to the pot. Be sure not to crowd the pot and allow the meat to sear for about 2-3 minutes on each side. Remove meat once seared from pot and continue searing the meat in small batches. Add more oil if necessary, just be sure not to cook in a “dry” pot. Once all the meat is seared, set it to the side.

Add a splash of beef broth to deglaze the bottom of the pot the add in the onion and celery. Allow the vegetables to sauté for around 3-4 min until they start to soften. Add tomato paste, beef broth, and beef bouillon powder. Stir occasionally, bring to a simmer. Add meat back to pot and allow to simmer on low heat for about an hour while stirring occasionally.

Add diced potatoes and carrots to pot and continue to simmer until the potatoes and carrots are fork tender (15-20 minutes). In a small bowl add the cornstarch and cold water then mix together until cornstarch is fully dissolved. Add a small amount of the slurry at a time while stirring until desired consistency is reached. Serve & enjoy!