Prepare the roast: Pat the beef chuck roast dry with kitchen paper. In a small bowl, mix the smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub this mixture all over the roast, pressing it into the meat. You should see the spices form a thick, dark crust on the surface.

Sear the meat: Heat the olive oil in a large, oven-safe frying pan over medium-high heat until it shimmers and a drop of water sizzles on contact. Place the roast in the pan and sear for 3-4 minutes per side, until a deep, mahogany-brown crust forms. The smell at this stage is rich and smoky.

Cook the aromatics: Remove the roast to a plate. Reduce the heat to medium, add the sliced onions to the pan, and cook for 4-5 minutes, scraping up the browned bits from the bottom. The onions will soften and turn golden, releasing a sweet, savoury aroma. Add the minced garlic and cook for another minute until fragrant.

Build the braising liquid: Stir in the tomato paste and cook for 1 minute, until it darkens and smells richer. Pour in the beef stock, Worcestershire sauce, and liquid smoke if using. Add the bay leaves and bring the liquid to a gentle simmer. You will see small bubbles breaking the surface, but it should not be boiling aggressively.

Braise in the oven: Return the roast to the pan, nestling it into the liquid and onions. The liquid should come about halfway up the sides of the meat. Cover the pan tightly with a lid or foil and transfer to a preheated oven at 160°C (320°F).

Cook until tender: Braise for 2 to 2.5 hours. After 2 hours, check the meat by inserting a fork into the thickest part. It should slide in with almost no resistance. The meat will feel very soft and the fibres will be starting to separate. If it still feels firm, return it to the oven for another 20-30 minutes.

Rest and serve: Remove the pan from the oven. Lift the roast onto a cutting board and let it rest, uncovered, for 10 minutes. The steam rising off the meat will gradually settle. Slice against the grain into thick pieces and spoon the rich, dark gravy from the pan over the top. Garnish with fresh parsley if you like.