Heat the olive oil in your Dutch oven over medium-high heat. Season the roast with salt and black pepper, then sear it on all sides until browned.

Remove the roast and set it aside. In the same pot, add the onion and garlic, cooking until softened—about 2-3 minutes.

Return the roast to the pot. Layer in the carrots and potatoes, then pour in the beef broth and Worcestershire sauce. Finally, sprinkle in the thyme and bay leaves.

Cover the Dutch oven and reduce the heat. Let it simmer for about 3-4 hours, until the meat is tender and easily shredded with a fork.

Remove the bay leaves before serving. Enjoy your pot roast with the delicious vegetable medley that surrounds it.