No, I have never sugared my carrots, but I'm sure going to next time!
I dust both sides of my roast in flour, salt and pepper and then put some oil in the bottom of my roasting pan (my grandma's
). I brown both sides.
Then I throw in carrots, potatoes, and onions; add some water and I put on the lid and cook it on 250-275 for 3-4 hours (depending on the size of the roast).
When finished, I pull out meat and vegetables and thicken the liquid in the bottom of the pan for gravy.
I usually make more meat and potatoes than we can eat so the next day I cut them all into bite sized pieces and throw in a large can of V8 juice and make beef stew. It is really good! Oh, and also put any leftover gravy in too.