Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.
Heat oil in a large pot or Dutch oven over medium-high heat.
Brown the roast on all sides, about 4–5 minutes per side, until deeply golden. Remove and set aside.
Cook the Vegetables:
In the same pot, add onions, carrots, and celery. Sauté until softened, about 5 minutes.
Deglaze and Combine:
Add beef broth, red wine (if using), and bay leaves. Stir to combine and scrape up any browned bits from the bottom.
Return the roast to the pot, cover, and transfer to a preheated oven at 350°F (175°C).
Bake:
Cook for 2.5–3 hours, or until the meat is fork-tender.
Rest and Serve:
Remove the roast and vegetables. Let the roast rest for 10 minutes before slicing.
Serve with the vegetables and pan gravy.
