I agree that the beef flavor should come from the beef, not bouillon, though in some areas of the world there may be less beef taste (think about what pork has become in the US) but a well raised cow in a relatively natural environment, cooked correctly, has all the beef flavor you need.
I am also one of those that hates pot roast. But I have had brisket that is amazing cooked both ways (H&F and L&S). And I Have cooked the L&S way to do the same, I would say that the flavor is in meat choice, (pardon my partisan opinion, I come from a family of ranchers) buy meat that is worth it. Pay the extra dime or two a pound to get a good local rancher to give you meat to work with. They could use it and your meat will taste better.