Rinse the chuck roast and pat it dry with paper towels.

In a plastic or paper bag, combine the all-purpose flour, paprika, black pepper, garlic salt, and red chili powder.

Place the roast in the bag and shake to coat it well with the flour mixture.

Melt butter in a Dutch oven or oven-proof dish over high heat.

Remove the meat from the bag and sear on all sides until browned.

Remove the roast from the heat.

Add water, dry red wine, chopped green chili peppers, halved garlic clove, halved bay leaves, and red chili powder to the pot.

Cover the Dutch oven or dish and bake in a preheated 350-degree oven for 2 1/2 to 3 hours, or until the roast is very tender.

Remove the bay leaves before serving.