Made the CI Pot Roast that I have had good luck with before. Figured I would make today so it would taste better tomorrow. Meat (boneless chuck roast) is very tender but neither my husband nor I think it has much flavor.
Only took about 2 hours in my large Le Creuset because this was not a rolled roast. I removed the roast and mirepoix to a sauteuse pan and am making a mushroom sauce with the liquid and some red wine. But is there anything I can do to boost the flavor of the meat itself? Should I pour this mushroom sauce over it and let it sit in the sauce overnight?