Preheat oven to 275 F

Season the roast: Remove the roast from the refrigerator and pat dry. Set aside.

In a small mixing bowl, combine 3 cloves, roughly chopped garlic, 1 teaspoon coarse sea salt, 1/4 cup olive oil, and freshly cracked ground pepper. Stir to combine. Rub generously over the entire roast.

If desired, use a sharp knife to cut 1" deep slits into the roast. Place the remaining garlic chunks within the slits of the meat, allowing the delicious garlic flavor to penetrate the roast.

Sear the roast: Warm a large dutch oven over high heat. Place the seasoned meat directly on a hot dutch oven for 3-4 minutes, rotate the roast so that all sides are seared.

Sauté the veggies: Once the meat is browned, reduce the heat to medium low, remove the roast and set aside on a cutting board or platter. Add a dash of olive oil and the vegetables to the dutch oven. Sauté the veggies for 5-6 minutes so that they soften and brown slightly.

Deglaze the pot: Now it's time to harness the flavor from sautéing the vegetables and searing the meat. Deglaze the brown bits stuck to the bottom of the pot by pouring a cup of beef broth into the dutch oven. Use a spatula or wooden spoon to scrape all of the "liquid gold" from the pot. Stir in the brown sugar and any additional desired herbs and spices such as salt and pepper or more rosemary.

Cover and cook: Place the roast back into the dutch oven atop the vegetables. Cover with a tight fitting lid, and place in a 275 F oven, for about 20 minutes per pound. Always use an instant read thermometer to check for doneness.

Rest and serve: Once the roast is cooked, remove from the oven and let rest for 15 minutes before slicing.

Make a gravy if desired: Transfer the roast and vegetables to a large serving platter. Return the dutch oven to the stove over medium heat, gradually whisk in 1-2 tablespoons of flour. Continuously whisk until a gravy comes together.