Preheat the oven to 300 degrees F. Move the oven racks up or down to accommodate a large pot. Salt and pepper the beef roast generously on all sides.
Place the chopped bacon in a 6-8 quart dutch oven (or oven safe pot with lid.) Set the pot over medium heat and cook the bacon, stirring occasionally. Once the bacon is mostly cooked, add the onion wedges, garlic, and fresh herbs. Let the onions sauté on both sides, then move the onions and bacon to the side and add the beef roast. Brown the roast on all sides, flipping every 2-3 minutes.
Move the beef roast to the center of the pot. Move the onions and bacon to one side. Pour the Worcestershire sauce, water, and beef base to the pot. Arrange the carrots and potatoes around the beef. Cover the pot with a heavy lid and place it in the oven for 4 hours, or until the meat is fork tender.
Shred the beef and serve warm with potatoes, carrots, onions, and pan juices.
Slow Cooker Beef Pot Roast:You can turn this into a slow cooker recipe. However, for the best flaovr, you must sear the bacon, onions, herbs, and beef prior to placing in the crock pot. If you put the ingredients in the crock pot raw, you will end up with shallow mediocre version of Mom's Best Beef Pot Roast Dinner. Slow cook on high for 6-8 hours or on low for 10-12 hours.Beef Gravy:If you want gravy for your pot roast, take the beef and vegetables out of the pan juices after cooking. Shred the beef and place it on a platter with the veggies. Cover with foil to keep warm. Then scoop out 1/2 cup pan juice and place in a bowl. Swirl the bowl to cool the juice. Whisk 1-2 tablespoons of corn starch (or flour) into the juices. Whisk until smooth. Then whisk the smaller portion of juice with cornstarch back into the pot. Heat over medium-high until the juices thicken into gravy. Let the gravy simmer until it reaches your desired consistency. Add a little water if it is too thick. Serve warm over the roast.