On Sat, 18 Aug 2012 08:57:42 -0400, jmcquown >
wrote:

>On 8/18/2012 8:17 AM, Ed Pawlowski wrote:
>> On Sat, 18 Aug 2012 00:06:42 -0700, "Julie Bove"
>> > wrote:
>>
>>> I know a lot of people use the dry onion soup mix. I don't think I've ever
>>> even bought the stuff! I see a lot of recipes that call for a can of cream
>>> of something or other soup. I'm not much into that. Okay for tuna
>>> casserole but I don't want it in my roast.
>>>
>>> I always use real onions. Salt, pepper and parsley of course. Maybe
>>> garlic.
>>
>> That is all that is needed. That is the way my grandmother did it 100
>> years ago.
>>
>> I know others add potatoes and carrots, but that is making stew with
>> one big lump of meat.
>>
>If I'm using the crock pot, the potatoes, carrots, etc. go in with the
>(usually browned first) roast. Otherwise, the roast goes into a pot on
>the stove top. S & P, onion, garlic, yes. I add beef broth if I have
>it, water if I don't. Sometimes a splash of red wine (I don't often
>have it on hand). *Always* a bay leaf or two. I don't see the point of
>adding parsley.
>
>Jill

I add parsley, especially the stems, or dehy if I don't have fresh. I
add dillweed too. For pot roast/braised beef, instead of wine I much
prefer beer... even for creamy soups like cream of whatever cheese
beer is far better than wine. Even tube steak is raised several
notches braised in beer. Country pork ribs are wonderful braised in
beer, even beef short ribs are best braised in beer.