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Make sure your chuck roast is patted dry and room temperature.
In a crockpot add in the carrots, celery, onion, minced garlic, ½ tsp salt, ½ tsp cracked black pepper, and 4 tbsp of sliced butter.
Peel and chop up your potatoes. Add the potatoes into the crockpot and season them with ½ tsp salt and ½ tsp cracked black pepper. Then, add in worcestershire.
Now take your room temperature, patted dry chuck roast and rub olive oil on both sides. Season both sides of the chuck roast with dried rosemary, garlic powder, oregano, paprika, onion powder, crushed red pepper flakes, 1 tsp salt, and 1 tsp cracked black pepper. Then rub the tomato paste on both sides of the seasoned chuck roast.
In a measuring cup combine the beef stock and cornstarch. Pour that mixture into the crockpot and then place the seasoned chuck roast on top of the potatoes in the crockpot. Then add in 4 tbsp of sliced butter over top of the chuck roast.
Pop the lid on the crockpot and cook it on high for 6-8 hours or on low all day. Enjoy!