I like them browned a little before adding the rest of the stuff. miles
I also brown my pot roasts in a my ancient cast iron pot. I put in a can of beef stock, some freshly ground black pepper, cover, and place in the oven at 250° F.
I do not add the vegetables -- some carrots in addition to onions, potatoes, and a couple cloves of crushed, minced garlic -- until after the meat has cooked for a couple hours.
Careful with the salt as the beef stock has a bunch in it.
Mighty good eats with fresh biscuits and a fresh green salad.
L.W.
