• Start by preheating the oven to 350 degrees F.
• Place the dutch oven on the stovetop over medium high heat. Add the oil to it and allow it to warm up. While it is warming up, pat the meat dry with a paper towel, then season the meat with salt and pepper. Once the oil begins to glisten, you can sear all the sides of the beef in the dutch oven. Use tongs and turn it once each side is browned really well. If it sticks that means it's not ready yet, give it a few seconds and it will loosen up so you can keep turning it until all sides are browned perfectly. Once it's browned on all sides you can transfer it to a plate.
• Toss the onions into the same dutch oven, and cook them over medium heat until they begin to soften and the edges begin to turn amber in colour. Use a wooden spoon to stir occasionally until they're almost ready. Toss in the garlic and cook for about one minute, stirring as needed.
• Next, add a little bit of the broth to the dutch oven deglaze the pan. Use a wooden spoon to scrape all the browned bits off the bottom. Scrape all around the bottom and sides till all the brown bits are in the liquid. This will add so much depth of flavour to the pot roast.
• Add the rest of the broth, Worcestershire sauce and brown sugar to the pot. Mix with a spoon.
• Add the seared pot roast back into the dutch oven.
• Now you can add the carrots and potatoes around the pot roast in the pot. If you're using Russet potatoes cut them into larger pieces so they don't get mushy. If you're using a really starchy potato I would recommend not adding them until the pot roast is about halfway cooked.
• Cover the pot and place in the oven. Cook for about 2 ½ hours. Carefully remove the dutch oven from the oven and remove the lid. Place the pot back into the oven and cook for another 30 minutes.
• Remove from oven and use tongs to remove the roast from the pot and place it on a cutting board to rest. Once it's rested you can slice it with a knife or use two forks to shred it.
• Scoop out all the veggies onto a platter or bowl. Save the broth to make a gravy if you like. Or you can just thicken the broth with a slurry if you prefer.

How to Make a Slurry:

• If you want to thicken the broth/juices at the end of the cooking process you can easily make a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water or broth. Add them to a small jar and shake it really well. Then, remove meat and veggies from the pot. Pour the slurry into the pot and cook over medium heat on the stovetop for about 20 minutes or so, stirring occasionally. When it comes to slurries it's better to start small and add more later if it's not thick enough. Once it's thickened pour it over the meat. 
• Remove from oven and use tongs to remove the roast from the pot and place it on a cutting board to rest. Once it's rested you can slice it with a knife or use two forks to shred it.
• Scoop out all the veggies onto a platter or bowl. Save the broth to make a gravy if you like. Or you can just thicken the broth with a slurry if you prefer.