Preheat Oven: Preheat oven to 325°F (165°C).
Season and Sear Roast: Season the chuck roast with salt, pepper, and garlic powder. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides for 4–5 minutes until browned. Remove and set aside.
Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften.
Deglaze Pot: Add red wine (or beef broth) to the pot, scraping up any browned bits from the bottom.
Add Roast and Broth: Return the roast to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a simmer. Cover with the lid.
Roast in Oven: Transfer the Dutch oven to the oven. Roast for 3–4 hours, or until meat is fork-tender. Add potatoes about 1 hour before the roast is done, if desired.
Rest and Serve: Remove the roast from the oven and let it rest for 10 minutes. Slice and serve with the vegetables and gravy from the pot.
