Preheat the oven to 325°F
Pat the chuck roast dry
Season all sides with salt and black pepper
Optional: rub with garlic powder, onion powder, and paprika
Heat oil in a large oven-safe pot or Dutch oven over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pot
Add sliced onions, carrots, and celery if desired
Add minced garlic if desired
Pour in beef broth, red wine, or water
Return the roast to the pot
Add potatoes if desired
Cover tightly with a lid or foil
Bake for 3 to 4 hours
Baste occasionally if needed
Cook until the meat is fork-tender
Remove from the oven
Let rest for 10 to 15 minutes
Slice or shred and serve