Preheat oven to 300°F

Begin by coating your roast in olive oil. Then, combine all of the spices and rub them onto the meat.

Heat your dutch oven and sear the meat on all sides. This process should take around 1-2 minutes for each side, or until a thick crust forms. Once done, remove the roast from the pot.

Place the onions in the bottom of your dutch oven, followed by the roast on top. Spread the carrots and potatoes around the sides.

In a separate container, whisk together the broth, soy sauce, and Worcestershire sauce. Once combined, pour this mixture over the roast.

Bake in a preheated 300°F oven for 3 hours with the lid on.

Once finished, remove the roast from the pot and let it rest for 30 minutes before carving and serving.

To make the gravy

Remove the roast, carrots, and potatoes from the pot.

Use a ladle or spoon to remove some of the excess broth, leaving about 2 cups in the pot.

Place the pot on the stove and turn the heat to medium-high to bring the broth to a simmer. (then reduce the heat to simmer)

Add about one-eighth of a cup of flour to the simmering broth and whisk constantly until no clumps remain.

Continue to simmer the broth for a few more minutes, until the gravy thickens to your desired consistency. (Add more flour as needed, and taste test before serving. You may want to add a few pinches of salt and pepper to the gravy.

Once the gravy is thickened, remove it from heat and let it cool slightly before serving with the roast, carrots, and potatoes.