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Wash the carrots. Cut the carrots and onion. Combine the broth and Worcestershire sauce. Heat the oil in a large skillet. Sprinkle the roast with salt and pepper. Brown the roast in the skillet.
Rinse the carrots under running water, scrubbing them gently with your fingers or a vegetable brush to remove any dirt. Use a sharp knife to cut the carrots into 1-inch (2.5-cm) pieces and to slice the onions into thin rings.  To save time, you may use baby carrots or carrots pre-cut into "coins" instead of whole carrots. Substitute roughly 5 to 8 baby carrots or 1/2 cup (125 ml) pre-cut coins per regular whole carrot. The onion can also be cut into quarters or minced. The flavor of  the gravy will not be dramatically affected either way, so how you cut the onions is mainly a matter of aesthetic taste. Substitute dried onion flakes or onion powder for the fresh onion, if desired. This step saves time and also makes it possible to get the onion flavor while hiding the actual onion from picky eaters. Use 1/4 cup (60 ml) dried onion flakes or 1 tsp (5 ml) onion powder. Mix the two ingredients together in a small bowl using a whisk or fork. Use a medium-high heat, and allow the oil to warm for a full minute or so. A little will go a long way. If you aren't sure about the amount, start with 1/2 tsp (2.5 ml) each and go from there. Make sure to season all sides. Place the roast in the skillet and sear in 30 to 60 second intervals, flipping it over with tongs after each interval until all sides are browned. This step is only optional. You do not have to pre-brown the roast in order to cook it in the slow cooker, but pre-browning adds more flavor to the roast and the gravy.