Season the roast

• Cut the chuck roast into thick chunks.
• Season generously with salt, pepper and garlic powder.

Sear the meat

• Heat the avocado oil in a Dutch oven over high heat.
• Sear the beef on all sides until well browned.
• Remove the beef and set aside.

Cook the vegetables

• Reduce the heat to medium and add the chopped onions and whole garlic cloves.
• Cook until they begin to soften.

Add tomato paste and bouillon

• Stir in the tomato paste and beef bouillon paste.
• Cook, stirring, until the flavors blend.

Add liquid, herbs and vegetables

• Pour in the water.
• Add the rosemary, thyme, baby potatoes and baby carrots.
• Return the seared beef and its juices to the pot and add the bay leaves.

Bake

• Cover and bake at 175 °C until the roast is fork-tender and shreds apart.

Make the gravy

• Remove the meat and vegetables from the pot.
• Mix the cornstarch with the cold water in a small bowl.
• Stir the slurry into the pot liquid over medium heat until thickened.

Serve

• Serve the pot roast hot with the thickened gravy, over mashed potatoes or rice.