Combine the boneless top sirloin roast with all purpose seasoning, crushed beef bouillon cube, browning sauce, salt, black pepper, 3 cloves minced garlic, half of the chopped onion, fresh thyme sprigs, chopped green onion, scotch bonnet pepper, and crushed allspice berries. Drizzle about 2 tablespoons of vegetable oil over the beef. Mix well to coat the meat in the seasonings and aromatics. Cover and allow to marinate in the refrigerator for a few hours, or ideally overnight. Let the meat sit at room temperature for about 30 minutes before you start cooking.

Heat the remaining vegetable oil in a large heavy-bottomed pot over medium-high heat. Remove the marinated roast (from Step 1), shaking off any excess vegetables and herbs. Sear the beef on all sides for a few minutes per side until nicely browned, then remove it from the pot and set aside. This step builds flavor for the pot roast, so don’t rush it—I like to get a deep, caramelized crust.

In the same pot used for searing, add the carrots, celery stalk, remaining half of the onion (chopped), and remaining garlic cloves (minced). Saute over medium heat until the vegetables are softened and aromatic, about 5 minutes. If needed, add a splash more oil to prevent sticking.

Pour in about 3 cups of beef broth and use a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. Return the seared beef (from Step 2) to the pot. Add additional water or broth if needed so the liquid comes at least a third of the way up the beef. Bring everything to a simmer, then reduce the heat to low. Cover the pot and let it gently cook for 2.5 to 3 hours, or until the beef is fork-tender. I like to check halfway through and add more stock or water if the liquid level gets too low.

When the beef is nearly tender, add the baby potatoes (skin-on) to the pot. Continue to cook until the potatoes are fork-tender and the sauce is reduced and thickened. Taste and add a pinch of salt if needed. Once done, serve hot. For a richer flavor, I like to let the beef rest for 10 minutes before slicing.