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Preheat oven to 325F.
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Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
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Coat the roast with the flour mixture on all sides.
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Heat an oven safe large dutch oven over medium-high heat.
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Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
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Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
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Place the garlic on top of the roast.
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In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
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Place the dutch oven in the oven and bake for 2 hours.
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Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
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Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
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Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
Gravy
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Transfer the fat to a large saucepan over medium heat. Bring to a simmer and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
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If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot.
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Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
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Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step…stir in one tablespoon of butter or heavy cream.
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Serve hot with pot roast, potatoes, and carrots.
