Cut chuck roast into pieces and season with salt, pepper, onion powder, black pepper, Cajun seasoning and olive oil. Mix until well combined. Sprinkle the all purpose flour to coat the pieces then set aside.
In a dutch oven over medium heat. Heat up neutral oil and sprinkle in 1 tbsp of brown sugar. When it begins to bubble, add in the beef in portions and sear on all sides until a beautiful crust develops. Remove and repeat until all the pieces are seared.
Add in 2 tbsp of unsalted butter. When it begins to bubble add in onions, celery 3 of the carrots. Allow the veggies to sweat, making sure to scrape the bottom of the pan to pick up the flavor. Sautè until fragrant. After 3 minutes add in the minced garlic and saute for an additional 1 minute.
Sprinkle in the flour and cook our the raw taste for about 3 minutes before adding in the tomato paste and beef bouillon paste, cooking it down for another 2-3 minutes.
Deglaze with red wine, and allow it to reduce before pouring in water. Add in fresh thyme, rosemary and 2 bay leaves.
Add back in the beef and season the pot with garlic powder, onion powder and black pepper, Worcestershire sauce, 1 tbsp brown sugar, and BBQ sauce. Mix well, then give it a taste and adjust the seasonings if needed
Bring to a boil, then reduce to a simmer. Allow it to cook for 1 1/2 hours. Then add in chopped carrots and potatoes. Cover and cook for another 40 minutes or until the potatoes and carrots are fork tender.
Serve over white rice or creamy mashed potatoes. garnish with green onions or parsley and enjoy!
