Instructions Preheat the oven to 300˚F.Pat the chuck roast dry and season with salt and pepper. In a large Dutch oven, heat the canola oil over medium heat. Sear the chuck roast for 4 minutes on each side until browned. Remove the roast from Dutch oven and set it aside on a plate.Add the onion, carrots and potatoes to the Dutch oven. Cook for 5 minutes, then add the chuck roast.Add the garlic powder, onion powder, dried rosemary, dried thyme, beef stock and red wine to the Dutch oven. Mix well, cover and bring to a boil.When boiling, transfer the roast to the oven and cook for 3 hours, or until the meat is tender.Serve with fresh rosemary and fresh thyme. Note: If you want to reduce the broth to more of a sauce, cook uncovered over medium heat after removing from the oven until the broth is to your liking.