Preheat your oven to 300°F (150°C). This low temperature will help the roast become tender over time.

Season the chuck roast generously with salt, black pepper, garlic powder, and onion powder on all sides. This will enhance the flavor of the meat.

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear it for about 4-5 minutes on each side until browned. This step locks in the juices and adds depth to the flavor.

Remove the roast from the Dutch oven and set it aside. In the same pot, add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant.

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. This adds flavor to the sauce.

Return the roast to the pot and add the fresh rosemary and thyme. The herbs will infuse the meat with aromatic flavors as it cooks.

Add the carrots and potatoes around the roast in the pot. They will absorb the flavors from the broth and meat as they cook.

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for about 3 hours, or until the roast is fork-tender. Check the internal temperature; it should reach at least 195°F (90°C) for optimal tenderness.

Once cooked, carefully remove the Dutch oven from the oven. Let the roast rest for about 10-15 minutes before slicing. This allows the juices to redistribute.

Slice the roast against the grain and serve with the vegetables and some of the cooking liquid spooned over the top. Enjoy your hearty meal!