Another key thing necessary for the best overall flavor is to sear the roast on all sides. I seasoned this one with salt, black, white, green, and pink ground pepper, All-spice, and smoked Hungarian paprika. This combination is an amazing seasoning for beef, whether you are going to roast it, smoke it, or grill it.
Another thing to keep in mind, steaks are between 1 and 2 inches thick, roasts are 2 inches thick or thicker. Another reason for braising and/or slow roasting. Braising is brown the meat, and then cooking it in liquid either in the oven or on the stove top, covered. This lower cooking temperature and liquid in the pot allows the meat to breakdown and get tender, which is our goal.
Once you have your roast browned on all sides, then remove it from the pot, and cook your aromatics in the pot to form a flavor base for your roast and sauce. Usually you would use mirepoix, Celery, carrots, and onions at a ratio of two parts onion to one part each celery and carrots. Since I roasted the carrots separately, I didn’t add them to the pot, but used celery, onion, and mushrooms instead.
Once the aromatics are sweated to release their flavors, put the roast back in the pot on top of the aromatics and add your liquid. I use beef broth; it is rich and enhances the flavor of the roast. I also add Worcestershire sauce to enhance the flavor.