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Season the chuck roast chunks with salt, pepper, and garlic powder.
In a Dutch oven, heat 1 tbsp of avocado oil over high heat. Sear the roast on all sides until well-browned, then remove and set aside.
Reduce the heat to medium. Add chopped onions and whole garlic cloves to the pot. Cook for about 5 minutes, until they begin to soften.
Stir in the tomato paste and beef Better Than Bouillon. Cook for another 3-5 minutes, allowing the flavors to blend.
Pour in 4 cups of water (or broth if using).
Place the rosemary, thyme, baby potatoes, and baby carrots in the pot. Add the seared roast and bay leaves.
Cover and bake in a 350°F oven for approximately 3-4 hours, until the roast is fork-tender.
Remove everything from the pot. In a small bowl, mix 1 tbsp cornstarch with ½ cup cold water. Stir this mixture into the pot liquid over medium heat until it thickens.
Serve the pot roast hot with the thickened gravy, mashed potatoes or rice and enjoy!