Preheat oven to 350. Preheat large skillet with hot pepper oil, truffle oil, and olive oil to medium-high heat.

Coat ~3 lb. roast with tenderizer and garlic powder. Sear roast on all surfaces on medium-high heat until starting to crisp on all surfaces.

Remove roast from pan and lightly coat with garlic powder and flour. Set aside.

Use mortar and pestle to grind up oregano, basil, smoky-flavored steak rub, Jamaican jerk rub, sea salt, coriander, celery seed, and ground pepper.

Stir ground spices into 2 3/4 cups chicken stock and add green tobasco sauce and Worcestershire sauce.

Peel onions, cut in half across "waist", and quarter each half. Cut unpeeled carrots into 3/4"-1" long pieces. Cut unpeeled Idaho potatoes into 1-1/4" cubes.

Add all vegetables to large roast pan and pour seasoned stock over. Toss vegetables briefly to ensure coating on all sides.

Spoon out vegetables and set aside (stock remains in roast pan). Place roast in center of pan, cover, and roast in oven at 350 for one hour.

While roast is cooking, start gravy with oils in skillet (from searing the roast) on low heat. Add remaining chicken stock, balsamic vinegar, and 2 Tbsp. red wine vinegar to oils. Add garlic, malabar papper, minced onion, chili powder, thyme, sage, clove, basil, and paprika. Mix well.

Slowly add 1/4 cup flour and stir until smooth.

Continue simmering on low heat, adding wine in small amounts and reducing repeatedly. Add 1/4 cup milk and reduce.

Powder 1/8 cup dried white oyster mushrooms in food processor or blender and stir in. (Mushrooms will act as a thickener, so additional wine, milk, or water may be needed.)

Add vegetables to roast pan, carefully surrounding roast, but not covering it. Re-cover roast pan and roast in over for one hour at 325. Check roast, re-cover roast pan and continue cooking at 325 for an additional 45-60 minutes.

Remove roast from oven, move vegetables out of the way and spoon out all but 1/4" of stock (reserve or freeze this seasoned beef stock for future use). Re-arrange vegetables around roast, re-cover roast pan, and return to over for 25-40 minutes (to desired tenderness).

While roast is finishing, add 3/8 cup of the reserved beef stock to gravy pan and stir in. Add steak sauce, 1 Tbsp. red wine vinegar, and vidalia BBQ sauce. Stir until smooth.

Continue simmering and reducing, adding beef stock, milk, or flour to taste and maintain consistency until roast is done and carved for serving.