Brown the Roast: Heat olive oil in a large pot over medium-high heat. Season the roast with salt and pepper, then brown it on all sides, about 4-5 minutes per side. Remove the roast and set aside.
Sauté Vegetables: In the same pot, add chopped onion and garlic. Sauté for 2-3 minutes until softened.
Add Liquids and Seasonings: Return the roast to the pot. Add beef broth, thyme, and rosemary. Bring to a simmer.
Cook the Roast: Cover and cook on low heat for 3-4 hours, or until the roast is tender and easily shredded.
Add Vegetables: About 1 hour before the roast is done, add potatoes and carrots to the pot. Continue cooking until the vegetables are tender.
Serve: Remove the roast and vegetables. Slice the roast, serve with the potatoes and carrots, and spoon some broth over the top. Enjoy!
