Preheat the smoker to 180 degrees.
In a medium bowl combine the garlic powder, onion powder, Beef BBQ rub, ancho chile pepper, salt, and pepper. Mix well
Rub down each side of the chuck roast with the seasoning mixture.
Using a sharp knife, make slits in the meat and insert slices of garlic into the meat.
Place the chuck roast into the pre-heated smoker and close the lid.
Smoke at 180 degrees for about an hour and forty five minutes.
Remove the meat from the smoker and raise the temperature of the smoker to 250 degrees.
In a large dutch oven or aluminum pan, add the potatoes, carrots, onions, and jalapeno.
Place the smoked chuck roast on top of the vegetables.
Then add the beef broth, water, liquid steak seasoning, bay leaves, and butter.
Cover and place in the smoker and let smoke for about four and a half hours or until the meat is fork tender and vegetables are soft.