Tim wrote:

On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

- show quoted text -
It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

......


That’s just it, Greg, the object isn’t to make a steak out of it. It’s to
make really flakey chunks of meat . Like for a sandwich. But I’ll do potatoes instead.

I’m still gonna see what happens with it just the way it is...


Searing the meat first brings out a lot more flavor.