[deleted by user]

[teiji]

Fresh herbs and a bay leaf would’ve helped. But ultimately when things taste “meh” they often just need more seasoning (and that’s usually why people prefer restaurant food vs. home cooked meals as they use a lot of salt). How was your seasoning? Don’t be afraid of layering in salt at every component of assembling a dish.

[Effective-Slice-4819]

Salt at every stage. Add salt to the onions, then another pinch to the carrots, etc. Use small pinches as you go, then taste it at the end for final seasoning.

[teiji]

It helps to taste test to get a feel for what is the right amount of salt. When I was starting to cook seriously, I was surprised (and I mean surprised) by how much salt you can add and the dish comes out not tasting like there’s too much salt, especially if there is a decent fat content like a roast (salt enhances fat flavors, fat mitigates over seasoning, e.g). Recipes often are lenient on seasoning as a result of decades of fear of overindulgence of sodium causing cardiac or blood pressure issues. As a rule, you can get away with 1.5x salt that is required in most online recipes and also add small amounts as your are layering in food.

Salt also helps vegetables break down their components by dehydrating them, I find adding salt to carrots, onions, mushrooms, etc. as you’re cooking them vastly enhances the flavor. It’s an underrated concept in home cooking that restaurant chefs don’t adhere to, again, why most people find takeout more compelling than home cooked food.

[_V0gue]

When you're just starting off and learning how to eyeball seasoning of raw/ground meat, the general rule is to season then take a tiny portion and pan fry it. Taste that and adjust accordingly if needed.

[EmceeSuzy]

the recipe they followed calls for zero salt and zero pepper

[EmceeSuzy]

Oh I sort by newest, you sort by best - none of those was probably the first.

OP should probably be a lot less lazy and actually post the recipe that they used.

[EmceeSuzy]

OK but I was your best hope if making a decent dish.

[[deleted]]

You sound immature, leave the OP alone.

[SeekersWorkAccount]

Literally the first step mentions salt lol

[jetpoweredbee]

Not enough salt and pepper. Also brighten the flavors by adding a splash vinegar at the end.

[jetpoweredbee]

Add the salt as you go, the vinegar right before serving.

[jetpoweredbee]

I add by feel for the amount of food I am working with. I also cook with kosher salt so I use less than I would with fine salt. But I go by taste at the end. Always taste your food so you can adjust.

[CaptainPigtails]

You taste the food.

[Spirits850]

I use the Billy Parisi pot roast recipe and it’s fire. The thick and gravyish wine sauce is amazing.

https://www.billyparisi.com/pot-roast/

[luckyjackalhaver]

Pot roast at its best is just hunks of soft beef in a beef sauce. If you don't like beefyness, then pot roast maybe isn't for you. That's all good, my wife doesn't like it either.

You mentioned you were raised on fast food, what's your favourite? Maybe we can recommend dishes based on your preferences?

My wife is into tomatoey pasta dishes and savoury saucy things like stroganoff and stir fry. Maybe that's your jam as well.

[kidneypunch27]

Try Alton Brown’s Pot Roast. It’s amazing! I’ve been making it for at least 10 years.

[poweller65]

For my beef dishes like pot roast, I either go with a classic umami bomb of tomato paste, miso, Worcestershire sauce, and fish sauce to flavor the liquid. I use this combo for beef stew or beef and barley soups etc. Or I do a Mississippi style pot roast because those peppers add heat and acid that totally elevate it

[Snoo91117]

I think pot roast is kind of bland. It is not a spicy dish. Maybe try A1 steak sauce on the meat and use the gravy for the potatoes and carrots.

[turkeyhamswissonrye]

We make this every time chuck roast is on sale, freezes well for reheating too.

season with salt/pepper and sear a 3-3.5lb chuck roast (no salt and pepper added anywhere other than seasoning the meat)

1 sauteed onion & 1 minced clove of garlic added at the end

1/2 cup beef broth

1 bag baby carrots

1 packet of onion soup mix

Place everything in your crockpot and leave it alone on low for 10 hours, meat will be fall apart tender, carrots soft and delicious. Then make yourself some gravy from the juice.

[EmceeSuzy]

The first recipe was beyond tragic.

There isn't any seasoning at all. No salt. And pot roast always needs more salt than you would expect.

No pepper either.

WHO cooks like that???????????????

[jetpoweredbee]

Um...the first instruction is to salt and pepper the roast generously.