For the rub:

3 tbsp cornstarch
4 tsp onion powder
2 tsp each light brown sugar and salt
1 tsp each garlic powder, instant espresso, dried thyme, and ground black pepper
½ tsp celery seeds

For the roast:

One 4 lb boneless beef chuck eye roast, pulled apart at seams into two halves, fat trimmed to ¼ inch
2 onions, peeled and quartered
1 lb small red potatoes, quartered
4 carrots, peeled and cut into 1½ inch pieces
2 bay leaves
2 tbsp soy sauce