Prep all of the vegetables: chop the onion, celery, carrots, and Yukon gold potatoes into larger bite size pieces.

Cut the chuck roast into large cubes and season with salt, pepper, and garlic powder. Toss the meat in 1/2 cup of flour.

Heat a large skillet over medium-high heat, add 2 tbsp of butter, and brown half of the meat on all sides. Remove the meat and brown the remaining meat in 2 more tbsp of butter.

Remove the meat and add 1 cup of red wine to the skillet, scraping the browned bits. Turn the heat off.

Spray a crockpot with cooking spray and add the browned meat. Pour the red wine over the meat.

Add the chopped celery, carrots, onion, and potatoes to the crockpot. Season with salt, pepper, onion powder, garlic powder, and paprika.

Add 1 tbsp of minced garlic, 6 oz tomato paste, 2 tbsp Worcestershire sauce, and 3 cups of beef broth. Stir while keeping the meat submerged.

Top with bay leaves and cook on low for 8-10 hours, aiming for 9-10 hours if using stew meat.

Once the meat is tender, add 1 1/2 cups of frozen peas and cook for an additional 15-20 minutes.