Preheat oven to 325°F
Pat the bottom round roast dry
Season all sides with salt, pepper, garlic powder, and onion powder
Heat oil in a skillet over medium-high heat
Sear the roast on all sides until browned
Place the roast in a roasting pan or oven-safe dish
Add onions, carrots, and celery if desired
Add a small amount of beef broth or water to the pan
Insert a meat thermometer into the thickest part of the roast
Roast in the oven until the internal temperature reaches 130°F to 135°F for medium-rare or 140°F to 145°F for medium
Remove from the oven and tent loosely with foil
Let rest for 15 to 20 minutes
Slice thinly against the grain
Serve with pan juices or gravy