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Preheat oven to 300 degrees F.
Season chuck roast on all sides with salt and pepper.
Place a Dutch oven over medium-high heat, add oil, and once hot add the roast and sear it on both sides until nicely browned. Remove roast from pan and set aside.
Turn heat to medium and add onion, garlic, paprika, and stir, add the carrot. Sear for 3 minutes, stir in tomato paste, and cook 3 more minutes.
Stir in beer, and scrape the pan bottom to “deglaze” it. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
Stir in mustard, Worcestershire sauce, and beef stock, return chuck roast to the pan and add thyme, rosemary, and bay leaves. Cover with lid.
Place in oven and braise for 4 hours.
Top roast with the cabbage and braise for an additional 1 hour or until cabbage has softened and the roast is fork-tender.
Garnish with parsley and serve.