Start by adding in the seasonings which are garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a bowl. Mix and stir them to combine. Once it's mixed well, cover the surface of the chuck roast and press down so that it all sticks to it as well. Let it rest for a few moments and set it aside.
Put two tablespoons of your olive oil in a dutch oven and turn on the stove to medium heat. Once the pan has heated up, put in the chuck roast and brown for about 3-4 minutes on each side. After that has happened, take the roast and put it on a plate.
Put in a bit more oil and add in the mushrooms to saute. Stir every once in a while and cook them for about 4-5 minutes.
Next, you're going to want to deglaze the pot. Add in some beef broth and scrape the bottom and the sides to get the brown bits off.
Stir in the tomato paste and put in the bay leaves. Put the chuck roast back in the dutch oven and cover. Turn the heat to low and let it simmer for about 3.5 hours. The meat should be tender at this point.
Take off the heat and toss out the bay leaves. Put the roast and mushrooms onto a platter and cover. Set aside.
It's time to bring the leftover liquid to a boil then reduce the heat to let simmer. This should thicken the sauce. Spoon some of the sauce over the beef. Garnish with parsley and enjoy!