Preheat the oven to 350°F. Wash and prep the vegetables. Peel and slice the carrots, slice the onion, and mince the garlic.

Generously season all sides of the chuck roast with onion powder, garlic powder, salt, and black pepper.

Add enough cooking oil to lightly coat the bottom of a large Dutch oven and heat over medium-high heat. Once hot, add the chuck roast and sear for 3–4 minutes per side until deeply browned. Remove the roast from the Dutch oven and set aside.

Reduce the heat to medium. Add the sliced onion to the same Dutch oven and cook until softened and caramelized. Add the minced garlic toward the end and cook just until fragrant to prevent it from burning.

Add the tomato paste, Worcestershire sauce, and au jus gravy mix. Stir to combine.

Pour in ½ cup of the beef bone broth and scrape the bottom of the Dutch oven to release all of the browned bits. Pour in the remaining beef broth and stir to combine. Taste the broth and adjust the seasonings as needed.

Return the chuck roast to the Dutch oven. Add the carrots and butter. Tie the rosemary and thyme together with butcher's twine and add them to the pot.

Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook at 350°F for approximately 3 hours, or until the beef is fork-tender and easily pulls apart.

Remove the rosemary and thyme bundle. Taste the broth and adjust the salt and pepper if necessary.

Serve the tender pot roast with the carrots and onion, spooning plenty of the rich broth and gravy over the top.