Cooking my heart out

This roast I made with love. It quickly came together in my mind. I hope yall enjoy it as good as it smelled. I did not taste it but the family I cooked it for said it was delicious. If you do cook it please let me know what you think and if you feel you would change or add more or less of something please let me know. Thank you  

2lb Chuck roast 

2 yellow onions-good size ones-cut up

1 bag of carrots cut up

olive oil 

1-2 cups beef broth

Rosemary-4 sprigs 

Ground thyme-1/2 tablespoon or you can do fresh thyme-2 leaves

Worcestershire ground black pepper blend 

Better than bouillon beef base-I would say at least 2-3 tablespoons if not more

2 tablespoons of minced garlic 

I cooked mine in a 5.5 quart dutch oven. First you will want to rub the worcestershire groud black pepper blend generously all over the chuck roast. I smelled the meat and if I smelled meat more than the seasoning I added more seasoning. Heat up a tablespoon or two of olive oil in the dutch oven on the stove medium heat. Once the olive oil is warm throw in the onion. Once the onion starts to turn color take the onion out and put it on a plate. Do the same with the carrots. Depending on the size of the carrots might take a little longer than the onion to brown. Once the carrots have turned a little color put them on the plate with the onion. Then add just a little bit of the beef broth to swish around all the seasonings thats in the pot. Add in the chuck roast and sear it on each side until you get that nice brown crisp color. Once it has that nice brown color add in the carrots and onion and the rest of the beef broth until the meat is about half way covered. Then add in the thyme and rosemary on top. Stick it in the oven with the lid on top at 275 degrees for 2 1/2 hours.