What kind of vessel do you cook your roasts in, Rocky? I generally just give my roasts a light rub of kosher salt, and then brown them. Then drop'em it in a cast iron Dutch oven with a bunch of root veggies, and some beef stock. I also really like to add about 1/3 to a 1/2 cup of mushroom ketchup, a healthy shot of 'shire sauce, and some fresh thyme to my roasts. It will definitely give some flavor to both the meat, and the spuds, carrots, and onions that the roast is setting on.
Another quick and easy way to season up a roast is to dump a packet of dry onion soup mix on top. My mom used to do that a lot when I was a kid, so to me it's kind of a nostalgic thing. The flavors brings back memories.