On a cutting board with a large sharp knife, trim large pieces of fat from the chuck roast. Cube into bite sized pieces. Leave any fat that is marbled in the meat, this adds to the rich flavor of the stew.

In a large bowl mix the roast seasoning together until well combined: all purpose flour, salt, pepper, smoked paprika. Toss the meat in the mixture till all the meat is coated and seasoned.

Heat the olive oil in a large saucepan over medium high heat. Brown the meat a few pieces at a time. Do not overcrowd the skillet or the meat will steam instead of brown. Using tongs, turn the cubes of meat to brown all sides.

Place the browned meat in the crockpot and set aside.

Pour the wine or beef broth into the browning pan to deglaze. Scrape and stir till meat juices are loosened from the pan and mixed in.

Add the onion and half the butter and cook for 4-6 minutes. The wine will cook down and the onions will become soft and translucent.

Add the onions to the crockpot along with the rosemary, thyme, and bay leaves. Add the soy sauce, Worcestershire sauce, tomato sauce, and broth. Stir to combine.

Add the potatoes, and vegetables to the crockpot and stir.

In a small bowl, combine the water and cornstarch. Whisk into the stew.

Place the lid on the crockpot, set to high and cook for 4 hours or on low for 8 hours. The longer it cooks, the more tender the meat becomes.

Ten minutes before a serving, add the remaining butter and kitchen bouquet. Stir to combine.

Serve warm and enjoy!