Marinate the Beef: Combine all-purpose seasoning, browning sauce, salt, pepper, minced garlic, half of the chopped onion, thyme, green onion, scotch bonnet pepper, and rub over the roast. Cover and refrigerate for at least 2 hours or overnight.

Prep and Sear: Bring marinated beef to room temperature for 30 minutes. Heat vegetable oil in a pot over medium-high heat. Sear the roast on all sides for 4-5 minutes until brown. Set aside.

Sauté Aromatics: Add remaining chopped onion to the same pot and sauté for 3-4 minutes. Add minced garlic, celery, and carrots, cooking for an additional 2-3 minutes until fragrant.

Deglaze and Simmer: Add beef broth and scrape the bottom of the pot. Return the roast and add enough broth to cover a third of the meat. Simmer for 2.5 to 3 hours until fork-tender.

Add Potatoes: When roast is nearly tender, add baby potatoes. Cover and cook for another 30-45 minutes until potatoes are tender.

Serve: Let the pot roast rest for 10 minutes before slicing. Serve hot with gravy and favorite sides.