Preheat the oven to 300°F to 325°F
Pat the beef chuck roast dry with paper towels
Season all sides generously with salt, black pepper, garlic powder, and onion powder
Optional: rub with paprika, thyme, rosemary, or a little olive oil
Heat 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
Deglaze the pot with beef broth, red wine, or water
Return the roast to the pot
Add beef broth until it comes about halfway up the roast
Add bay leaves and herbs if desired
Cover tightly with a lid or foil
Place in the oven
Roast for about 3 to 4 hours
Baste occasionally if desired
Cook until the meat is fork-tender
Remove from the oven
Let the roast rest for 15 to 20 minutes
Slice or shred and serve
Spoon the pan juices over the meat