Heat 1 tbsp of oil in a dutch oven over medium heat.

Season the beef with salt and pepper generously and place on a hot dutch oven. Sear all sides of the beef until brown. Remove from the pot.

Add the remaining oil in a pot. Add the onion and pinch salt; saute until just soft, scrapping all the brown bits on the bottom of the pot. Add the carrot and stir.

Return the beef and arrange the carrot to surround the beef. Close with a lid and put it in the oven. Roast for 2-2.5 hrs until folk tender.

Take the roast out of the pot and let it rest for 10 minutes. Shred the roast into the large bite size chunks and place in a serving platter. Add the carrots.

Using a hand blender, puree the onion and the meat dripping in the pot until smooth. Taste and season with salt & pepper if needed. Serve the gravy with roast and carrots.