In a spice grinder or mortar & pestle grind the kosher salt, black pepper, and dried rosemary until the rosemary is fine small granules, stir in the baking powder. Pat the roast dry with paper towels and then rub all over with the rosemary mix.
Preheat the oven to 325 degrees F. Heat a dutch oven over high heat and add the oil. Brown the roast on all sides in the hot oil. Remove roast from pan and set aside.
In the same dutch oven over medium heat saute the onions and garlic about 2 to 3 minutes. Add the wine and cook for about 5 more minutes or until the wine has reduced by half.
Stir in the fresh rosemary then add the roast back into the pan.
In a small bowl mix the broth and the corn starch until well combined. Pour over the roast.
Bring to a gentle boil. Cover and place in the preheated oven for about 3 hours.
Strain the liquid in a sieve and serve the roast with the strained sauce.
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