Pump up the flavor in pot roast by * liberally seasoning the meat, then refrigerating for 24 hours before cooking * browning the meat in oil before cooking - the browned bits or "fond" add further flavor to the sauce * pumpimg up the umami flavor by adding other flavorings like browned tomato paste, garlic powder, ketchup, soy sauce, anchovies and Worcestershire sauce * adding flavor seasonings like Lipton onion soup mix, Maggi, bouillon, mushroon soy soup mix, steak seasoning mix * cooking in an oven not a slow cooker * adding a little balsamic vinegar to add an acid kick * using a good quality red wine