Beef Roast with Root Vegetables

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1/2 cup chopped onion

2 large sweet potatoes, cut into 2-inch pieces

2 parsnips, peeled and chopped

1 celery root (celeriac), peeled and chopped

1 (5-pound) boneless beef roast, trimmed of fat

Salt and ground black pepper

3 tablespoons all-purpose flour

1 (14-ounce) can diced tomatoes

1/3 cup maple syrup

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder