Heat oven to 375 

Wash and pat dry beef with paper towels 

Season liberally on both sides with salt, pepper, onion powder, garlic powder, and herb de provence 

In a 6 quart large dutch oven on medium heat, add olive oil, once hot sear chuck roast on each side for 5 minutes or until a golden-brown crust has formed. Be sure to brown the sides of the chuck roast as well. Do this by holding the roast with your tongs until browned 

Once the chuck roast is brown all over, remove from the heat and add onions and saute until fragrant about 2 minutes

Next, add garlic and saute for 30 seconds

To the garlic and onions, add brown sugar, tomato paste, and balsamic vinegar, stir until everything is well incorporated and fragrant 

Add roast back to the pot and turn down the heat to low

Add in the beef broth and bring it to the top of the pot roast. You don’t want the roast swimming in broth, just enough to cover the top of the roast slightly 

To the top of the roast add carrots and fresh rosemary, thyme, and parsley 

Add a pinch of salt and pepper to the top and cover with the lid. 

Turn off the stove and place the dutch oven in the oven and cook for two and half hours or until meat is easily shreddable by a fork and tender 

Remove dutch oven once the meat is cooked to your liking and allow it to cool by removing the meat from the liquid 

Skim the fat off the top of the liquid and reduce it on medium heat

In a separate container, mix 2 tbsp of cornstarch with 4 tbsp of liquid from the pot and mix until smooth 

Add the cornstarch slurry back to the gravy and continue to reduce until thick about 3 minutes

Season the gravy to taste with salt, pepper, and Worcestershire sauce and serve it alongside the pot roast