Jess's Pot Roast

Rub roast with various spices (garlic powder, "Italian" spice, salt and black pepper)

Brown in skillet on all sides

Put in large pot fattest side up

Add a whole onion, quartered
4 or 5 garlic cloves
2 or 3 bay leaves
1 bottle low sodium soy sauce
1 can of beef broth
a few tablespoons Worcestershire sauce
water enough to "almost" cover roast

Bring liquid to boil. Once boiling, cover and reduce heat but keep at a low boil.

Cook for 1 hour for each pound of the roast.

About half-way through, flip roast and lay a few pats of butter on top so they melt over the
roast.
Liquid will have reduced. Only add more if it is less than half-way up the roast, but don't
cover it.

30 to 60 minutes before roast is done, add vegetables like cut carrots and potatoes.