Preheat oven to 325°F (165°C)
Pat chuck roast dry with paper towels
Season all sides with salt, black pepper, and garlic powder (optional: smoked paprika and dried thyme)
Heat 2–3 tbsp oil in a Dutch oven or heavy pot over medium-high heat
Sear roast 3–5 minutes per side until browned
Remove roast to a plate
Sauté aromatics in the same pot (1 diced onion, 2–3 minced garlic cloves, optional carrots/celery) for 3–5 minutes
Add 1–2 cups liquid (beef broth, water, or a mix with red wine)
Optional: stir in 1–2 tbsp tomato paste
Return roast to the pot
Cover with a lid
Braise in the oven until fork-tender
Plan cook time: about 3–4 hours for a 3–4 lb roast (or until internal temperature reaches ~190–205°F / 88–96°C)
Optional: add vegetables (chopped carrots, potatoes, or parsnips) during the last 60–90 minutes
Transfer roast to a cutting board and rest 15–20 minutes
Shred or slice against the grain
Optional gravy: skim excess fat, simmer braising liquid, thicken with slurry (1–2 tbsp cornstarch mixed with 2–4 tbsp cold water) and simmer 2–5 minutes
Serve with pan juices or gravy