Preheat oven to 325°. Heat dutch oven on the stovetop over medium-high heat.
Combine all ingredients for the dry rub. Generously coat all sides of the beef with the dry rub (and use your hands so it sticks to the beef).
Toss together the onions, 2 tbsp olive oil, and 1 tsp garlic powder. Once the dutch oven is hot, transfer the onions to the pot. Cook, stirring frequently, until they begin to soften.
Move the onions to the side to make room for the beef. Place beef fat side down and cook for about 4 minutes, then flip and cook 4 minutes on the other side. Stir the onions occasionally while the beef is browning (onions will begin to caramelize).
Remove beef from pot and set aside.
Deglaze the pot: Pour 2 cups of the wine into the pot. Use a wooden spoon to scrape all of the browned bits from the bottom of the pan.
Turn off the heat on the stovetop, and return the beef to the pot. Add the rest of the wine. Add chicken stock until the beef is covered by half (you might not need all 3 cups, or you might need a little more depending on the size of your roast).
Transfer the pot to the oven and cook with the lid on for 1½ hours.
Remove the pot from the oven and carefully add the potatoes and carrots. Return the pot to the oven and cook for another hour.
Remove the pot from the oven. Remove the roast from the pot and set aside, covered with foil.
Stir together ¼ cup cornstarch and ¼ cup cold water. Heat dutch oven on the stovetop and bring to a boil. Slowly stream in the cornstarch mixture, stirring the liquid in the pot constantly. Boil for 1 minute, then reduce to low and cover with the lid. Stir occasionally.
When the beef is cool enough to handle, hand shred the meat. Transfer the meat to the dutch oven and stir until it's incorporated.
Serve over spaetzle or egg noodles cooked according to the package instructions. Add Maggi liquid seasoning to taste if desired.