why is my pot roast always bland?

I brown the meat in coconut oil and cook it in spices (thyme is great), celtic sea salt, and red wine....YUM! I just had it (again) last night.

i don't use a bag, i do mine on the stove. browning the meat on all sides is very important. veg oil is good, pork fat is amazing, once it's browned slow braise in half broth/ half wine or beer and the veg(onions at the start, carrots and potatoes in the last hour of cooking). if it's all broth consider adding a tbsp of vinegar -that really perks up the flavor. all this may help get a bit of zing but i'll let you in on the secret master weapon****marmite*** a spoon full of marmite makes the flavor so much more beefy and savory. we had pot roast last week and is was quite tasty.

Try this sauce!
Let's see, about 1/4 cup tamari, 3-4 tablespoons vinegar (or lime or lemon), 3-4 tablespoons toasted sesame oil, 2 or so tablespoons grated ginger, same with garlic, about 2 teaspoons honey and enough water to bring level half way up meat. I use this sauce for lotsof recipes. You can shift it around with diffferent sour flavours, or you can add cilantro and fish sauce and reduce the tamari, or you can use molasses instead of honey and add hot sauce.
Just cook the pot roast in this sauce (watered down) for many hours.
Serve it with roasted veggies w/sea salt and a sauteed green.
Yum.

Another idea is to use salad dressing watered down to cook the roast in all day.
Enjoy.

I use basil, lots of garlic and some hoisin sauce. Even better if you can marinate it overnight with mirin (sweet rice cooking wine).

For pot roast I normally make a bouquet garni (some bay leaves, pepper corns, thyme, and parsley inside a piece of tied cheese cloth) and cook it with it, removing before serving obviously.

For a real roast, I rub the outside with steak spice.

I always use red wine in my pot roasts, I LOVE the flavor it gives.

I second (third, fourth, whatever) all of the suggestions about browning, thyme, and red wine! Lots and lots of FRESH ingredients (or dried, but preservative free) are key! And lots of fresh onions and garlic!