Preheat oven to 275°F.
Trim chuck roast in any super fatty areas on the outside of the roast.
In a small bowl, combine spices: salt, pepper, garlic powder, brown sugar and paprika. Then, with your hands, rub roast all over with the spice blend.
Heat 3 tbsp olive oil in a large dutch oven over medium high heat.
When oil is hot, add pot roast and sear for 3 minutes on each side. Outside of roast should be nice, brown and a little caramelized from the brown sugar. Remove roast from dutch oven, set on a plate and cover with foil.
In the same dutch oven over medium heat, add the wine, scraping up all of the browned bits on the bottom of the pan with a wooden spoon.
Cook wine for about 1 minute, then add beef stock, thyme sprigs and Worcestershire sauce. Cook 1 minute more.
Add back in your beef roast (and any juices), making sure the liquid does NOT cover the top of the roast. You just need to have enough liquid to come about halfway up the meat. If you need more liquid, add more beef stock.
Spread potatoes and carrots around the beef and COVER. Place in preheated oven and cook 3 1/2 to 4 1/2 hours (will depend on the exact size of your roast). You will know it's done when it shreds easily and practically falls apart when your pierce it with a fork!