Preheat oven to 325F.
Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
Coat the roast with the flour mixture on all sides.
Heat an oven safe large dutch oven over medium-high heat.
Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
Place the garlic on top of the roast.
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.
Place the dutch oven in the oven and bake for 2 hours.
Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
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.
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.