Rinse off chuck roast, and place on a cookie sheet and pat dry.
Sprinkle the following seasoning on both sides of the chuck roast - seasoning salt, carne asade seasoning, thyme, black pepper, and smoked paprika. Measurements are approximate - add enough to cover both sides.
Turn on stove to medium heat. In a large dutch oven, add butter and olive oil. Once melted, add minced garlic.
Next sear both sides of the chuck roast for about 5 minutes each.
In a small bowl or measuring cup, add Lipton onion soup mix, water, Worcestershire sauce, rosemary, and mix together.
Once chuck roast is brown, remove and set aside. Turn off stove and deglaze pan with soup mixture. Add in beef base and mix until dissolved.
Return chuck roast back to dutch oven and add diced bell peppers, onions, and celery.
Cover dutch oven and bake in the center of oven for 2 1/2 hours.