On Jan 25, 10:45*pm, (Judy Haffner) wrote:
> I want to say thanks to everyone that gave their suggestions for cooking
> a superb pot roast. There was some very interesting and varied ideas,
> and most sound quite good.
>
> If ever I have had a question, I like posting in this group and "picking
> the brains" of the posters, as I have gotten some great tips and ideas
> from here, and the recipes I've tried, have all been very good.
>
> After reading this thread, I may just have to buy another pot roast and
> try it again, as maybe now I will discover that they are better than
> previous times I have tried them. *I know browning is a must, and most
> meats benefit from that at the start of the cooking process, as just
> gives more flavor, as do bones cooked in the meat. I've never thought
> boneless cuts were as flavorful, though some think I'm imagining it,
> but...I say not!
>
> Judy

Judy...try using some cut marrow bones....that gives you the fat and
flavor you've probably been missing.
Here's a recipe that sounds really good to me. I plan on doing this.

http://cavegirlcooks.com/2012/02/15/pot-roast/