Southern-Style Pot Roast

​Ingredients
3-4 lb Beef Roast
6-7 garlic cloves (to stuff the roast)
5-6 carrots, peeled and chopped into 2-inch pieces
8 large red potatoes, cubed
4 cups of beef broth
1 container of Guidry’s Raw Seasoning Blend
2-3 cloves of garlic, chopped finely
2-3 tbs. Olive Oil
4 cup of beef broth
1 package of Lipton Onion Soup
2 tbs corn starch
1/4 cup of Worcestershire Sauce
Onion Powder, to taste
Badia Complete Seasoning, to taste
Basil , to taste
Thyme, to taste
Oregano, to taste
Paprika, to taste
Slap Ya Mama Seasoning, to taste
1 Fresh Rosemary Sprig, broken into 4 pieces.
1/4 cup of Worcestershire Sauce
3-4 Bay Leaves
Directions
1.  Preheat the oven to 300 degrees F.

1. Rinse the roast with water and pat dry.
2. Trim the excess fat.
3. Use a knife to cut slits on each side of the roast.
4. Stuff the slits with whole garlic cloves.
5. Season with dry seasonings.
6. In a large roaster, on medium heat, add olive and sear the roast on all sides.
7. Remove the roast and set it aside.
8. Add the Guidry's seasoning blend into the pot and sauté until translucent.
9. Add the garlic and cook another minute or two.
10. Mix together the beef broth, onion soup, Worcestershire and corn starch.
11. Put the roast back into the pot and pour in the beef broth mixture. Add the rosemary sprigs.
12. Cover and bake for 1.5 hours.
13. Add in the potatoes and carrots and bake at least another 2 hours. Continue to check the roast periodically and add more beef broth, if necessary.
14. Roast should be fully cooked and fork tender when completed.