Preheat oven to 325 F.
Trim off fat, make cuts into the side of the meat to prevent curling
Flour all sides of the roast.
Heat the oil in the Dutch oven.
Brown the roast on all sides.
Add the onions, carrots, and broth to the roast.
Cook about 5 minutes.
Bake in the preheated oven 2 hours or until meat is tender, to 155 F to 165 F for medium well.
Remove meat from pan to a dish; cover to keep warm
Strain off the vegetables.
Decant the juices and fat into a fat separator.
Pour off the juices, on top, to a measuring cup, add cream to make 2 cups liquid
Pour 4 tablespoon fat and juices to the Dutch oven, stir to loosen the bits and pieces of the meat.
With a whisk, add the flour, stirring until blended.
Gradually add the 2 cups of the liquid, stirring with the whisk to smooth.
Simmer the gravy up to 10 minutes to thicken.
Taste and correct seasonings as needed.
Add 1/2 teaspoon thyme.
Serve over the meat and potatoes.