This is a good method to cook a roast. I gave it 4 stars because there is room for improvement on the seasonings. I like to cut cloves of GARLIC into chunks and make little slits all over the roast about and inch or two deep and insert the garlic chunks into the roast. The garlic flavor that infuses throughout the middle of the roast is AMAZING! The garlic gets slightly sweet and mild when roasting. Then season the ouside of roast and brown on the stove top in a touch of oil on med low heat until carmel brown and then deglaze the pan with broth(1/2 cup or more),red wine(1/2 cup or more), and add bay leaf and Thyme to flavor the gravy. Of course I add the onion,carrot,potatoes,mushrooms and sometimes celery at the last hour and baste them with the juices every now and then. When roast is resting after pulled from the oven place vegetables in a bowl and reduce the pan juices on stove top. If gravy tastes to salty then add broth or water to dilute. Over medium high heat thicken the gravy with a slurry of flour mixed with water til smooth and whisk into drippings until gravy thickens. Season with Salt n pepper if needed.
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This is a good method to cook a roast. I gave it 4 stars because there is room for improvement...