Step 1

Preheat the oven to 300 degrees F.

Step 2

Heat 2 tablespoons of the oil over medium heat in a large oven-safe stock pot or Dutch oven.

Step 3

Combine the flour, the salt, and the pepper and coat the roast on all sides with it.

Step 4

Brown all sides of the roast in the heated oil, then transfer it to a plate.

Step 5

Add the remaining oil, the carrots, and the onions to the pot and cook, while stirring, until the onions have softened and both of the veggies begin to brown around the edges, about 3-4 minutes.

Step 6

Use a spatula to scrape up any browned bits from the bottom of the pot and stir them into the vegetables.

Step 7

Add the potatoes to the veggies and place the browned roast over the top of them.

Step 8

Add the broth and the rosemary to the pot, cover with a lid, and transfer the pot to the oven.

Step 9

Cook the roast until the meat falls apart when pulled gently with a fork and it reaches an internal temperature of 195 degrees F, about 3 hours.

Step 10

Serve, garnished with the parsley.