Preheat the oven to 300°F. Rinse and pat dry the chuck roast. Season liberally on all sides with Meat magic seasoning or similar.
In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.
To thicken the braising liquid, remove the roast and vegetables from the dutch oven with a slotted spoon. Cover and keep warm.
Skim any visible fat from the top of the liquid then bring to a boil. Dissolve the flour in water or milk depending on your preference.
Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. cook for 5 minutes until thickened. Drizzle over the roast just before serving.