Pull out and measure all the ingredients.
Rinse and pat meat dry with paper towel. Sprinkle it with a teaspoon salt, pepper and garlic powder. Be sure to cover all sides of the cut of meat.
Press or rub seasonings with your hands.
In a large, heavy-bottomed saucepan, over medium-high heat, place oil in pan and heat until it shimmers or a drop of water flicked in it dances.
Place the meat on one side of the pot. The roast should sizzle right away. Don't let go of if yet. Lift it up and down a few times until the meat does not stick to the bottom of the pot. Then let go and leave it to brown, without moving it, a few minutes per side. Make sure each side of the roast is browned, even the ends! Lean the roast up against the side of the pot if you have to!
Once the beef is brown on all sides add a carton of chicken broth.
Add carrots and sliced onions.
Cover roast and simmer between 3-½ to 6 hours. It should be fork-tender and just fall apart. Add any vegetables you desire for the last 15-30 minutes of cooking time.
Remove the meat from pot and place on a plate or serving platter. It will likely fall apart, so be careful when removing it. Remove any strings or net holding the roast together, and allow it to rest while making the gravy.
Strain the juices left in the pot and return the fluid back into the pot.
In a small bowl or cup, combine water and cornstarch. Stir until dissolved and set aside.
Turn the temperature on your stove to medium-high. Bring remaining juices to a boil and add the cornstarch mixture. Using a whisk stir constantly. Reduce temperature to simmer and stir regularly until gravy thickens.
Season with salt and pepper.
After 5 minutes, If gravy doesn't thicken to your liking, mix up a little more cornstarch and water in a small bowl or cup, and once dissolved, add it to the gravy. Whisk while simmering and wait a few more minutes.
Serve with mashed potatoes and carrots, corn or anything else you desire!
Enjoy every bite!