On a large plate, whisk together flour, salt, pepper, garlic powder, and onion powder. Dip your pot roast into the flour mixture, making sure to coat all sides.
In a large Dutch oven or heavy-bottomed pot (6-7 quart), heat 2 tablespoons oil over medium heat, until pan is smoking.
Place roast into the hot pan and sear each side until browned.
Remove pot roast from the pan. Stir in remaining oil and add in onions and celery. Cook until the onions have softened. Add in the garlic and cook for an additional 30 seconds.
Pour in red wine to deglaze the pan, use a wooden spoon to scrape brown bits from the bottom of the pan.
Add meat back into the pan and top that with carrots and beef broth.
Cover pot and reduce heat to medium-low; cook for 1 hour.
Add potatoes to the pot; cover and continue simmering until the beef is tender, about another 1 to 2 hours. (Roast is done when two forks can pull the meat apart effortlessly.) Cooking times will vary based on temperature of the meat, your stove, and size of the roast.