Preheat the oven to 325 degrees F (160 degrees C).
Use a paper towel to dry all the moisture off the Boneless Chuck Roast (2 pound). Sprinkle with Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon).
In a large dutch oven, heat the Olive Oil (3 tablespoon) over medium high heat. When it begins to smoke, sear the meat in the dutch oven for 3 to 4 minutes on each side, until it forms a nice crust.
Transfer the meat to a platter and add the Button Mushroom (16 ounce) with a sprinkle of salt. Stir and place the lid on the pan until the mushrooms start to give up their liquid. Cook for 5 to 8 minutes, stirring occasionally
When most of the liquid has evaporated from the mushrooms, add the Onion (1) and cook for an additional 2 to 3 minutes until crisp-tender. Add the chuck roast and any accumulated drippings back to the dutch oven.
Tie Fresh Thyme (3 sprig) and Fresh Rosemary (3 sprig) into a bundle with kitchen twine.
Add the Carrot (4), Celery (2 stalk), and Red Potato (4), thyme bundle and Bay Leaf (2).
Stir together the Beef Broth (1 1/4 cup), Red Wine (2/3 cup), Tomato Paste (2 tablespoon), and Mushroom Powder (1 tablespoon), if using, and pour over the vegetables.
Bring to a boil and cover. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.
Transfer the dutch oven pot roast to a serving platter. Stir the porcini sauce and vegetables to combine and pour over the Yankee Pot Roast. Serve.