1/4 c. instant minced onion
1/4 tsp. instant garlic powder
1 tbsp. salt
1 1/2 tsp. ground black pepper
3/4 tsp. ground red pepper
3 tbsp. water
1/4 c. apple cider vinegar
5 lb. boneless pot roast
Tony Chachere's instant roux mix

Combine first 7 ingredients and let stand 5 minutes to soften onion. With a paring knife, cut 1" slits about 1 1/2" apart on all sides of the meat, sticking the knife to the middle of the roast. Pry open the slits and fill each with 1/2 teaspoon of mixture, using the point of the spoon. Cover and marinate overnight in the mixture. In Dutch oven, heat 3 tablespoons oil (or bacon fat). Flour all sides of meat and brown in Dutch oven. Add 2 to 3 cups water, bring to a boil, then simmer for 3 hours or until fork tender. Remove roast to platter. Skim off excess fat from liquid. Sprinkle Tony's instant roux mix and stir over medium heat until thickness desired. Taste for seasonings and correct. Serve with hot boiled rice and crispy French bread.