Preheat your oven to 300°F.

In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt, pepper, garlic powder, and onion powder. Sear the roast on all sides until browned, about 4-5 minutes per side.

Remove the roast from the pot and set aside. In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.

Pour in the beef broth and barbecue sauce, stirring to combine. Return the roast to the pot, then add the carrots and potatoes around the meat.

Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.

Once cooked, remove the pot from the oven and let it rest for 10-15 minutes before serving.