Heat the olive oil in a large pot over medium-high heat. Place the meat in the pot and sear it for about a minute on each side until it is nice and brown all over.
Pour the beef broth into the pot. Add in the onions and the carrots, along with the fresh herbs. (Bring this to a boil quickly and turn it down to a simmer so that the roast can start braising right away).
Cover with a lid and simmer. Turn the roast over after about 30 minutes. Cook for another 20 - 30 minutes until the roast is tender. Set the roast aside on a cutting board to rest while you make the gravy.
Bring the liquid in the pot to a simmer on medium high heat. Whisk together the flour and water in a bowl until there are no lumps and gradually add it to the simmering pot until it thickens and reaches a smooth thick consistency.
Slice the pot roast against the grain, plate, and spoon the gravy over top. Serve with dinner rolls.