Clean and slice the carrots and potatoes. Line the bottom of your Dutch Oven with half of the carrots, potatoes and onions. Season with 1/4 of the sea salt/pepper.

Season the beef roast on all sides with 1/2 of the sea salt/pepper and add to the Dutch Oven.

Add the remaining carrots, potatoes, onions around the edges of the Dutch Oven and season with the remaining sea salt/pepper.

Add the beef broth and balsamic vinegar to the Dutch Oven.

Place in the oven and cook at 350 degrees Fahrenheit for 2-2.5 hours.

Remove the beef roast from the Dutch Oven and place on a cutting board.

Using 2 forks, shred the beef and place in a large baking dish.

Add the BBQ sauce and approximately 1/3 of the sauce from the Dutch Oven to the shredded beef and mix thoroughly.

Place back in the oven at 350 degrees for 15-20 minutes.

Remove from the oven and serve with the potatoes, carrots, onions and a large salad.