Help me cook the perfect roast

Yep, between the bad salting advice and using canned soups, these must’ve both been socks for Sandra Lee.

As a poster, I have to say that I enjoy both roasts and pot roasts, though I tend to make pot roasts more often. And the liquid for pot roasts should be red wine and beef broth. And lo, there shall be onions and carrots and celery roasted with the beef, and also shall there be potatoes roasted. And the family will gather around the dinner table and find the meal sufficient and good. And there shall be leftovers for the next day.

I just did a pork roast in the crockpot using onions, apples, beer, brown sugar, caraway seeds, and sauerkraut. It was impossible to slice it as it had completely fallen apart in juicy goodness.

I saute slices of garlic in oil before searing the meat.

It was tender even after freezing and microwaving it.

My arteries clogged just reading this.

But your taste buds were all atingle, admit it.

However, I usually DO dredge the meat in flour and brown it in oil. It really does make a difference in the flavor. And if I had a superlean cut of meat, I might very well add a slice or two of bacon for fat.

I am dying, this sounds amazing. I gave pork chops a similar treatment in the crock pot once, but didn’t even consider caraway or sauerkraut.