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Heat oil in a Dutch oven over medium-high heat.
Season the roast all over with salt, pepper, garlic powder, and paprika.
Place chuck roast in the Dutch oven and cook, undisturbed, until browned, 4 to 5 minutes.
Flip and cook for another 4 minutes.
Remove roast from the pot and set aside.
To the drippings, add butter and allow it to melt.
Add onion and celery and cook, stirring often until softened.
Add flour and cook for about 1 minute longer.
Whisk in water, bouillon, and mushroom soup.
Bring mixture to a simmer, stirring occasionally.
Return roast to pot and return to a simmer.
Cover reduce heat and cook until roast is very tender, about 3 hours.
Remove the roast from the pot.
Shred the beef and discard any pieces of fat.
Add meat back to the pot.
Add additional water if desired to ensure there is plenty of broth to simmer the dumplings and increase heat to medium-high.
Once pot comes to a boil, drop dumplings into the broth.
Maintain a simmer and cook, stirring occasionally until dumplings are done, 30 to 40 additional minutes.
Adjust liquid as necessary with more water or broth.
Adjust seasoning if desired with more salt and pepper.
Serve with fresh parsley.