Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large cast-iron skillet or a heavy-bottom skillet, heat the vegetable oil over high heat.

Step 3

Using tongs, add the roast to the hot oil and sear on all sides until lightly browned, about 2-3 minutes per side.

Step 4

Transfer the roast to a shallow roasting pan.

Step 5

Add whole cloves of the garlic into the crevices in the roast. You can usually find them wherever there is a seam of fat.

Step 6

Add carrots to the roasting pan, surrounding the roast.

Step 7

In a medium bowl, whisk together 3 cups of the beef broth, the Worcestershire sauce, the dried minced onion, the beef bouillon, the onion powder, the garlic powder, the salt, the oregano, the basil, the thyme, the pepper, and the bay leaf.

Step 8

Pour the broth mixture over the roast and the carrots.

Step 9

Cover the roasting pan tightly with foil and roast for 30 minutes.

Step 10

Turn the roast over and re-cover it with foil.

Step 11

Reduce the oven temperature to 300 degrees F.

Step 12

Roast until the meat is fall-apart tender, about 4-5 hours.

Step 13

Transfer the roast and the carrots to a serving platter, reserving the juices/broth in the pan. Let the roast rest for at least 30 minutes.

Step 14

Strain the fat from the juices. Do not discard the fat.

Step 15

Add the remaining beef broth to the juice in the pan just until it is equal to about 2 cups in total.

Step 16

Add 4 tablespoons of the reserved fat to a saucepan over medium heat.

Step 17

Sprinkle the flour into the melted fat and whisk until it becomes a smooth, golden-brown paste, about 2 minutes.

Step 18

Slowly stir in the juices/broth mixture.

Step 19

Bring the gravy to a simmer.

Step 20

Season the gravy to taste.

Step 21

Serve.