Tender Beef Pot Roast with Vegetables

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Rub the 2 tsp kosher salt, 1 tsp cracked black pepper, and 1 tbsp garlic powder evenly over all sides of the beef chuck roast.
3. Heat 2 tbsp vegetable oil in a 6 to 7 quart Dutch oven over medium-high heat until shimmering. Add the beef and brown for 5 to 8 minutes per side until a deep, dark golden crust forms on all sides. Remove the beef to a plate.
4. Lower the heat to medium. Add the thick wedges of 1 large yellow onion and 4 smashed cloves of garlic, cooking for 3 minutes until the onion edges are softened.
5. Pour in 3 cups low-sodium beef broth and 1 tbsp lemon juice. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
6. Return the beef to the pot and tuck in 2 sprigs fresh rosemary and 3 sprigs fresh thyme. Cover with a tight lid and transfer to the oven. Cook for 2 hours.
7. Remove the lid and scatter 1 lb of 2-inch carrot chunks and 1½ lbs of halved or quartered Yukon Gold potatoes around the beef, seasoning the vegetables with the remaining 1 tsp salt. Ensure they are partially submerged in the liquid.
8. Cover again and return to the oven for 60 to 90 minutes. The dish is done when the beef reaches an internal temperature of 200°F (93°C) or shreds easily with a fork.
9. Remove the meat and vegetables to a serving platter. Use a spoon to skim any excess oil floating on the surface of the sauce.
10. In a small bowl, whisk 2 tbsp cornstarch and 2 tbsp cold water into a slurry. Stir the slurry into the simmering pot liquid over medium heat for 2-3 minutes until the gravy is glossy and coats the back of a spoon.