Pat the 3–4 lb chuck roast dry with paper towel. In a small bowl, mix 1½ Tbsp brown sugar, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp dried rosemary, and ½ tsp black pepper. Rub evenly over all sides.

Heat a large Dutch oven over medium-high heat. Add 2 Tbsp olive oil, then place the roast in the pot. Sear the roast for about 3–4 minutes per side until a deep brown crust forms. Remove and set aside.

In a bowl, whisk together 2 cups beef broth, 1 Tbsp Worcestershire sauce, and 4 cloves garlic. Pour a small amount into the hot pot and scrape up browned bits, then return liquid to the bowl.

Add 1 chopped onion, 4 carrots, and 1½ lbs halved potatoes to the bottom of the Dutch oven. Place roast on top and pour liquid around the roast.

Cover and bake at 300°F for 3–3½ hours, or until the roast is fork tender. 👉 If the roast isn’t tender yet, keep cooking. It just needs more time.

Transfer roast and vegetables to a platter. Let rest for 10–15 minutes before slicing or shredding.

Mix 2 Tbsp cornstarch + 3 Tbsp cold water. Add 2 cups cooking liquid, ½ tsp salt, and ¼ tsp black pepper. Simmer while stirring until thickened.

Slice or shred the roast and serve with vegetables and gravy.