On Sun, 19 Aug 2012 10:55:30 -0600, Janet Bostwick
> wrote:

>On Sun, 19 Aug 2012 11:13:20 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>On Sun, 19 Aug 2012 08:20:42 -0600, Janet Bostwick
> wrote:
>>
>>>On Sat, 18 Aug 2012 22:26:14 -0600, Christine Dabney
> wrote:
>>>
>>>>On Sat, 18 Aug 2012 22:28:35 -0400, Ed Pawlowski > wrote:
>>>>
>>>>>If it is bland, you never had a good pot roast. There should be no
>>>>>carrots and potatoes cooked along side of it either.
>>>>>
>>>>>My mother made a lot of bland stuff too.
>>>>
>>>>My pot roast very certainly isn't bland. It is one of the best I have
>>>>ever had.
>>>>
>>>>I found this recipe via Margaret Fox and her Cafe Beaujolais Cookbook.
>>>>It is one of my "signature dishes".
>>>>
>>>>http://www.recfoodcooking.com/sigs/C...t%20Roast.html
>>>>
>>>>Christine
>>>
>>>That is the basic way that I prepare my pot roast except that I brown
>>>the onions in the pot on stovetop first and then brown the roast. For
>>>cooking, I place the roast on the onions. From there the roast may be
>>>cooked stovetop or oven. That way I get a nice dark brown, rich gravy
>>>and I believe that the roast is more flavorful also.
>>>Janet US
>>
>>If you brown the roast first and then the onions they will deglaze
>>your pot. I push the roast to the side and add the onions, and flip
>>the roast over and to the other side to swap places with the onions a
>>couple three times... that's why it's a good idea to tie your roast,
>>something to grab instead of sticking it with a fork. I make large
>>pot roasts, that's why I use 1/2 manila line for kitchen twine.. 3-4
>>half hitches and a bowline does it... I have life boat davits that fit
>>my large pots for lifting big meat. lol
>
>I'll try that next time. I've always been afraid that the onions
>would lose moisture into the pot that would make browning the roast
>difficult or impossible.
>Janet US

Brown the roast first.