On Sat, 18 Aug 2012 11:49:39 -0400, Brooklyn1 <Gravesend1> wrote:

>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.

I also think beer is better than wine in pot roast. It's also a lot
cheaper.