Preheat oven to 300°F
Pat chuck roast dry
Season generously with salt, pepper, and optional garlic powder, onion powder, and paprika
Heat oil in a large oven-safe pot or Dutch oven over medium-high heat
Sear roast on all sides until browned
Remove roast from pot
Add sliced onions, garlic, carrots, and celery if desired
Deglaze with beef broth, wine, or water, scraping up browned bits
Return roast to pot
Add enough broth to come about halfway up the roast
Cover tightly with lid or foil
Place in oven
Cook for 3 to 4 hours, or until fork-tender
Check occasionally and add more liquid if needed
Remove from oven
Rest for 15 to 20 minutes
Slice or shred and serve