How to Create the Juiciest Sunday Pot Roast!

5 lb chuck roast

2 tsp of all purpose seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp meat seasoning

1 tbsp Worcestershire sauce

2 tbsp minced garlic

1 tbsp green seasoning (optional)

1/2 cup of canola oil

1 tbsp ketchup

1 whole onion chopped (dice half and use half to stuff inside the roast)

1/2 green pepper chopped (dice half and use half to stuff inside the roast)

1/2 red pepper (dice half and use half to stuff inside the roast)

Handful of pimento seeds a.k.a all spice (optional)

Few sprigs of thyme

2 cups water

1 tsp browning (optional: used to make the gravy look darker)

Directions:

 Begin by adding all of your dry seasonings and green seasoning to the chuck roast and massage it in. Poke holes into the chuck roast with a knife and stuff onions and peppers into it. Heat your oil in a stock pot on medium high and quickly brown/sear the roast on all sides (approximately 5 minutes on each side) Remove the roast from the pot and set it aside. Throw off half the oil and sauteé onions and peppers for 3 minutes. Squirt the ketchup and continue to stir. At this point, add 2 tsp of all purpose seasoning, 1 tsp meat seasoning, and 1 tsp of garlic seasoning. Continue to sauteé. Add 2 cups of water and pimento seeds/all spice. You may want to add a tsp of browning at this point if your gravy looks too light. Taste your gravy at this point. Is it salty? Add a little more water. Not enough salt? Add some more all purpose until your gravy is tasty. Put the roast back into the pot, baste it with the gravy you just made, cover it, put it in your oven on 300 degrees for 2 and a half hours. Remove and enjoy!