Preheat oven to 325°F
Pat the chuck tender roast dry
Season all sides with salt, pepper, garlic powder, and onion powder
Heat oil in a heavy oven-safe pot or skillet over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pan
Add sliced onions, carrots, and celery if desired
Deglaze the pan with beef broth, wine, or water
Return the roast to the pan
Add enough broth to come partway up the roast
Cover tightly with a lid or foil
Roast in the oven for 2.5 to 3.5 hours
Cook until the meat is fork-tender
Check for doneness with a meat thermometer if desired
Remove from the oven and let rest for 15 to 20 minutes
Slice against the grain or shred
Serve with pan juices or gravy