Prepare the ingredients: cut beef chuck roast into 1-inch cubes, dice onion, smash and mince garlic, and chop carrots. Cut baby potatoes in half if needed.
In a sauce pot, combine beef stock, water, tomato sauce, tomato paste, Worcestershire sauce, bay leaves, paprika, garlic powder, salt, pepper, parsley, and thyme. Whisk and heat the mixture up while searing the beef.
Toss beef chunks with some salt, pepper, and the flour until evenly coated. Preheat a large Dutch oven over medium-high heat, add oil, and sear beef in batches. Don't overcrowd the pot while searing. Take the meat out of the Dutch oven and set aside.
Add onion to the Dutch oven and cook until softened and starts to brown. Add garlic and sauté until fragrant.
Transfer the meat and meat juice back into the Dutch oven and pour in the hot beef stock mixture. Scrape the bottom of the pan while pouring it the liquid to release the seared-on food from the bottom.
Bring everything to simmer, lower the temperature to low, cover, and cook for about 2 hours. (Make sure to leave a small crack for the steam to escape if there is no steam vent in the lid.)
Add carrots and potatoes, cover back, and cook another 1.5-2 hours, until potatoes and meat are perfectly tender.