Chop the carrots and potatoes into 2-inch large chunks. Similarly, chop the onion into slices or dice it up. Set veggies aside until ready to use.

Preheat the oven to 300 degrees Fahrenheit.

Remove the beef roast from its packaging and place it on a large plate or cutting board. Use paper towels to pat off any excess moisture.

In a small bowl, combine the seasonings (garlic powder, onion powder, paprika, sea salt, and black pepper). Sprinkle all of the seasonings over the full roast, making sure to get the sides too. Use your hands to gently pat the seasonings into the meat.

Heat a large thick-bottomed pot such as a large Dutch oven over medium-high heat and add enough avocado oil to coat the surface, about 2 to 3 tablespoons. Allow the pot to heat up until it is sizzling hot. If you’d like, you can test the heat by carefully flicking a tiny amount of water at the oil. If it sizzles and evaporates quickly, it is ready.

Note: If you don't own an oven-safe pot with a lid, you can sear the beef in a regular skillet and transfer everything to a roasting pan and cover with aluminum foil.

Carefully place the beef roast in the pot and sear for 2-3 minutes per side, until a golden brown crust forms on both sides. Transfer the meat to a large plate while you’re preparing the rest of the recipe.

Scrape the browned bits off the bottom of the pan and add a little more avocado oil if need be. Add the chopped onions to the pot and sauté for a few minutes, until fragrant. Add the chopped Yukon potatoes and carrots and stir well.

Transfer the seared meat back into the pot with the vegetables.

In a measuring cup or mixing bowl, stir together the beef broth, pure maple syrup, and cider vinegar. Pour this braising liquid into the pot with the meat and vegetables.

Remove the leaves from the fresh sprig of rosemary and fresh oregano and add them to the pot.

Cover the pot with its lid and place it in the preheated oven. Note: You will likely need to move the oven racks to higher or lower shelves to accommodate the height of the pot.

Bake pot roast at 300 degrees F for 3 to 4 hours or until the meat reaches an internal temperature of 195-205 degrees Fahrenheit and is fork tender. To check the internal temperature, insert a instant-read thermometer into the thickest part of the roast and wait until the numbers stop moving to get an accurate read. If you prefer your carrots and potatoes less soft, you can add them to the pot 1 hour into the cooking process as opposed to having them cook the full 3 hours. I like soft vegetables, so I toss everything in the pot to bake the whole time.

Remove the pot roast from the oven, cut the meat into chunks and serve pot roast and vegetables in large bowls or plates with the pan juices drizzled on top.

Store leftovers in the same pot you used to prepare the pot roast or in an airtight container in the refrigerator for up to 5 days.