Step 1

Heat your oven to 275 degrees F.

Step 2

Place a Dutch oven over medium-high heat and dry off the outside of the roast with paper towels. In a small bowl, combine the flour, garlic powder, onion powder and smoked paprika with 2 teaspoons salt and 1 teaspoon pepper. Evenly scatter the seasoned flour over the roast, pressing to adhere. Add the oil to the pot and sear the roast until golden brown all over, 3 to 4 minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.

Step 3

Turn the heat down to medium, add in the butter, carrots, potatoes, onions and season with salt and pepper. Cook, stirring occasionally, just until the vegetables begin to pick up a little color, 3 to 5 minutes. Stir in the garlic and thyme, cook for 30 seconds, then deglaze the pan with the wine and Worcestershire sauce, scraping the bottom to remove any stuck-on bits.

Step 4

Add the roast back into the pot and pour in enough of the beef broth to come halfway up the roast. Bring to a simmer then cover with a tight-fitting lid and transfer to the oven until the roast is fork tender, 3 to 3 1/2 hours. When tender, remove the sprigs of thyme and set the roast aside for 10 to 15 minutes to rest.

Step 5

Serve from the pot scattered with parsley or carefully transfer the roast to a shallow serving dish along with the vegetables and serve with the braising liquid as a gravy.