Pat the chuck roast completely dry with paper towels.

Season generously on both sides with salt, pepper, garlic powder, onion powder, and Kinder's Buttery Herb & Garlic seasoning.

Heat the Dutch oven over medium-high heat and add olive oil.

Sear the roast on all sides for a few minutes until browned, then remove and set aside.

Add the chopped onion to the pot and cook for a few minutes.

Add a splash of beef broth and scrape up the browned bits from the bottom of the pot.

Add the carrots, celery, mushrooms, and minced garlic, and stir everything together.

Return the roast to the Dutch oven and nestle it among the vegetables.

Pour in the remaining beef broth and add the Worcestershire sauce.

Season the broth with additional salt, pepper, garlic powder, and Kinder's seasoning to taste.

Place the thyme and rosemary sprigs on top and add the butter over the roast.

Cover and simmer gently over low heat for 3-3½ hours, checking occasionally and adding water or broth if needed to keep enough liquid in the pot, until the beef is fork-tender and easily pulls apart.

Shred the beef and serve over mashed potatoes with the vegetables and broth.