I feel like it's a time/temperature problem. It appears that any flavor the meat had has been transferred to the liquid rather than vice versa. The liquid is amazing!
What works for Osso Buco does not work for chuck roast.
Next time I'll use a seven bone roast, There wasn't enough internal fat in the chuck. And I'll go with a longer cook at a lower temp.
It's not as bad as my mothers pot roast but braised meat should be soft, moist and flavorful.
Three strikes against this chunk of meat, it was none of the three.

Good coffee, good weed, and time on my hands...