Pat the chuck roast dry with paper towels. Season generously on both sides with salt and pepper.

Heat canola oil in your slow cooker on the brown setting (or in a separate skillet over medium-high heat). Brown the roast on both sides until nicely seared.

Remove the roast and set aside.

Add chopped onions and garlic to the slow cooker (or skillet) and sauté for 2 minutes, until fragrant.

Stir in the flour and cook until golden brown.

Deglaze the pan with the red wine, scraping up the browned bits.

Slowly whisk in the beef broth until well combined.

Return the roast to the slow cooker. Add the onion powder, garlic powder, thyme, and bay leaves.

Cover the slow cooker and cook on HIGH for 2 hours.

Add Remaining Vegetables: Add the potatoes, carrots, and celery.

Cover and cook for an additional 2 hours on HIGH, or until the meat and vegetables are tender.

Rest and Serve Allow the roast to rest for 10-15 minutes before slicing and serving with the tender vegetables and flavorful sauce.