Set your oven to 475ºF. While it heats, prepare your vegetables and meat so everything is ready to go.

In a large bowl, combine peeled carrots, cut potatoes, and onion wedges. Drizzle with 1 tablespoon olive oil, then toss with garlic, thyme, parsley, salt, and pepper until everything is evenly coated. Spread the vegetables on a cookie sheet in a single layer and cover tightly with foil.

Place the sheet in the oven and roast for 45 minutes. After that, remove the foil, stir gently, and continue roasting uncovered for another 30 minutes, stirring every 10 minutes. Vegetables should be golden brown with crispy edges.

While vegetables roast, heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Pat the chuck roast dry with paper towels, then season generously with salt and pepper. Sear the roast on all sides (about 3–4 minutes per side) until browned. Remove from heat.

Push the roast aside and add chopped onion and garlic to the pot, sautéing briefly until fragrant (1–2 minutes). Pour in the beef broth, scraping up any browned bits from the bottom.

Cover the Dutch oven with a tight-fitting lid and place it in the oven (reduce oven temperature to 325ºF). Roast for 2½ to 3 hours, or until the meat is fall-apart tender.

Once everything is cooked, serve the pot roast with a generous helping of the roasted carrots and potatoes. Spoon some of the pan juices over the meat for extra flavor.