Preheat your oven to 325°F (165°C).

In a small bowl, combine the smoked garlic powder, crushed black peppercorns, and salt. Rub this mixture all over the chuck roast, ensuring it's well coated.

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.

In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Return the chuck roast to the pot. Add the beef broth, fig preserves, fresh thyme, and bay leaf. Bring the mixture to a simmer.

Cover the pot and transfer it to the preheated oven. Braise the roast for 3 to 4 hours, or until the meat is tender and falls apart easily.

While the roast is braising, prepare the celery root gravy. In a medium pot, add the chopped celery root and enough water to cover. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the celery root and return it to the pot. Add the heavy cream and blend with an immersion blender until smooth and velvety. Season with salt to taste.

Once the chuck roast is done, remove it from the oven and let it rest for 15 minutes before slicing.

Serve the sliced chuck roast topped with the braising liquid and a generous spoonful of celery root gravy. Garnish with fresh parsley.