Pat the boneless beef chuck roast dry with a paper towel. Season with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides.
Heat olive oil in a pan. Brown chuck roast on both sides - roughly 4-5 minutes per side. Once browned, add chuck roast to your slow cooker.
On top of chuck roast, add the celery, baby carrots, onions, red skinned potatoes, thyme, rosemary, and beef broth. Add the wine, as well, if you so choose. Stir.
Cook on low heat for roughly 8 hours. You will want your beef to reach an internal temperature of, at minimum, 145F. I usually cook mine to 155F-160F.
Serve roast and vegetables topped with gravy/sauce; garnish with parsley, if desired.