Pot roast feedback please! I bought a "round roast" the other day. After consulting Joy I did the following: dredged it in flour, browned it on all sides in mix of canola and bacon grease. Then I sliced up 2 onions and sauteed those in canola/olive oil until brown and added lots of garlic. Then I put all of the above in a dutch oven with a bay leaf, about 2 cups hot water (no stock in the house), and a splash of balsamic (to trick the roast into thinking the bath was stock). This is when I realized I have nothing else flavorful to add like carrot or celery. I have 8 oz. plain button mushrooms to add later and/or rosemary and dijon? But I am open to suggestions from people with experience with cooking big hunks of meat in liquid for hours. Can anyone suggest a way to finish this up? I put in the oven at 4:00; I was planning to take it out at 7:30. I have potatoes I was thinking of adding to the pot, the oven is set at 325 degrees. Thanks for reading this!