Step 1: Preheat your oven to 450°F (230°C). Pat the bottom round roast dry with paper towels. Season the entire surface generously with salt and freshly ground black pepper.
Step 2: In a small bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, and 1 tablespoon of olive oil. Mix well to form a paste. Rub this aromatic paste all over the seasoned bottom round roast.
Step 3: Heat a large, oven-safe Dutch oven or heavy-bottomed roasting pan over medium-high heat on your stovetop. Add the remaining 1 tablespoon of olive oil. Once shimmering, carefully place the bottom round roast into the hot pan. Sear on all sides until a deep, golden-brown crust forms, about 2-3 minutes per side.
Step 4: Once seared, remove the roast from the pan and set aside. Add the chopped carrots, potatoes, and onion to the same pan, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the vegetables start to soften slightly and become fragrant.
Step 5: Pour the beef broth into the pan with the vegetables. Bring it to a simmer, then nestle the seared bottom round roast back into the pan, amidst the vegetables and broth.
Step 6: Transfer the Dutch oven (with its lid on) to the preheated 450°F (230°C) oven. Roast for 15 minutes.
Step 7: After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue to roast for an additional 2 hours and 30 minutes to 3 hours, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare, or 145-150°F (63-66°C) for medium. Use a meat thermometer inserted into the thickest part.
Step 8: Once the desired internal temperature is reached, carefully remove the Dutch oven from the oven. Transfer the bottom round roast to a cutting board, tent it loosely with foil, and let it rest for at least 15-20 minutes. While the roast rests, skim any excess fat from the pan drippings and use them to make a simple gravy or jus.
Step 9: Slice the bottom round roast against the grain into thin pieces. Serve with the roasted vegetables and pan drippings.