In a large pot, heat a tablespoon of oil over medium-high heat. Add the cubed chuck roast and season with salt and pepper. Sear for about 5 minutes until browned on all sides, then remove and set aside.

In the same pot, add diced onion, sliced carrots, and chopped celery. Sauté for about 5 minutes until softened and the onion is translucent.

Pour in the beef broth, scraping up browned bits. Return the beef to the pot, bring to a boil, then reduce heat to low and simmer for 1 hour.

In a bowl, whisk together flour, baking powder, milk, melted butter, and a pinch of salt until just combined; lumps are okay.

After simmering, drop spoonfuls of dumpling batter onto the stew surface. Cover the pot tightly and steam for 15 minutes.

Once cooked, ladle Beef & Dumplings into bowls and serve hot.