Beef Tips and Gravy

Cut chuck roast into bite sized beef chunks. Place into a large bowl and season with garlic powder, onion powder, cajun seasoning, garlic salt, flour. Toss to ensure everything is evenly coated.
Add olive oil to a large pot or dutch oven over medium heat. Allow the pan to warm for about 3-5 minutes, then add the beef tips and sear for about 5 minutes, turning half way through. Remove from the pan and place into a bowl. Cover and set aside.
Add butter to the pan, once melted, add in the onion, celery, and bell pepper. Cook for 5 minutes, until slightly softened, then add in the garlic, rosemary, and fresh thyme sprigs. Cook for 2-3 minutes, until fragrant, then add the red wine to deglaze the pan. Make sure to get those browned bits!
Cook for 5 minutes, then add the sazon, beefy onion mix, and beef broth. Bring to a boil and add the beef back into the pot. Reduce heat to low heat, cover with a lid, and simmer for 1 1/2 - 2 hours, until the beef is tender.
In a small bowl, combine cornstarch and water. Mix together to form a slurry. Remove the lid and pour the cornstarch slurry into the pan along with worcestershire sauce. Continue to until the broth thickens into a gravy, about 5 minutes, stirring often. Taste for salt and black pepper and season accordingly.