Preheat smoker to 200 degrees. Sprinkle your pot roast liberally with salt, pepper, garlic, and onion powder on all sides. Using your hands to press the rub into the meat. Put the roast directly on the grate, fat-side up, and smoke for 3 hours or until meat hits 140 degrees, spraying roast every hour with beef stock (reserve the remaining beef stock 2-2.5 cups). After 3 hours (or 140 internal meat temp) it is time to turn up the temperature. Place the sliced onions in the bottom of a large aluminum pan and pour the remaining beef stock in pan. Place the roast into the pan on top of the onions and set the pan in the smoker. Increase your smoker temperature to 250 degrees, and cook until the internal temperature reaches 165 degrees F (approximately 1.5-2 more hours). Once your roast hits 165, add potatoes, carrots, bell pepper, celery, mushrooms, jalapeño, rosemary, thyme, and red wine. Cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees. This step can take 1 1/2-2 more hours. Every roast will be done at a slightly different temperature and time. Remove the pan from the smoker and let rest for 15 minutes. Then remove the roast from the pan and shred it using hands or forks. Next, separate the vegetables from the broth. Use a measuring cup that will separate the broth from the fat. Reserve the broth. The broth can be used to moisten the roast or add it to vegetables to make beef stew. Enjoy!