Start by prepping all the veggies. Chop the onion, 1 1/2 cups of celery, and 2 heaping cups of carrots into larger bite size pieces. Scrub 2 lbs of Yukon gold potatoes and chop them into larger bite size pieces. Set all the vegetables aside.

Cut the roast into large cubes and season with salt, pepper, and garlic powder. Add 1/2 cup of flour to a large container and toss the meat in the flour.

Heat a large skillet over medium high heat. Add two tbsp of butter. Once melted, add half of the meat and cook just until browned on all sides. Remove the meat and add two more tbsp of butter. Brown the rest of the meat.

Remove the meat from the skillet and add 1 cup of red wine. Scrape all the browned bits from the skillet and turn the heat off.

Spray a large crockpot with cooking spray and add the meat. Pour the red wine over the meat. Add the chopped celery, carrots, and onion. Add the potatoes and season with salt, pepper, onion powder, garlic powder, and paprika.

Add 1 tbsp of minced garlic, 6 oz of tomato paste, 2 tbsp of Worcestershire sauce, and 3 cups of beef broth. Stir as best as you can while keeping the meat submerged. Top with bay leaves.

Cook on low for 8 to 10 hours. If using stew meat, shoot for 9 to 10 hours so it gets tender.

Once the meat is tender, add 1 1/2 cups of frozen peas and let them cook in the crockpot for about 15 to 20 minutes. Serve in bowls and enjoy.