Season roast generously with salt and pepper.

Heat oil in a heavy pot or roasting pan over medium heat.

Lower the heat slightly. Sprinkle sugar evenly into the oil and let it melt undisturbed over medium-low heat until it turns deep amber (watch closely—seconds matter).

Carefully add the onions (it will sizzle hard). Stir to coat them in the caramel.

Add the roast and sear briefly on both sides.

Add carrots and water or stock.

Cover tightly and cook at 325 degrees Fahrenheit for three and a half to four and a half hours, until fork-tender.

Let rest, then slice against the grain. Spoon the glossy onions and sauce over the meat.