How should I season a pot roast?
My plan right now is to throw away two packs of beef instant noodles and use their flavor packets in it
Is that unacceptably pleb?
It's unacceptably pleb. Use a packet of onion soup mix instead, that would be acceptably pleb.
If you don't want to be pleb at all, cook the roast in beef stock with a bouquet garni and whole spices.
plain water is fine for pot roast. the beef and veg cooking in the water will magically turn it into beef broth.
But if you're gonna do the seasoning packet route, save the noodles and cook them at the end and serve the pot roast over the noodles
>plain water is fine for pot roast
what I mean by this, is that if you have nothing else then water will be fine. However like other anons have pointed out, OPTIMAL conditions will include beef stock or red wine
If you're doing a long roast they'll dissolve pretty much half the time.
For seasoning rosemary, thyme, bay leafs, sage is good too. Carraymin seeds or how do you call it in english taste good too.
Those stock pots are actually pretty good, but they taste very strongly of their particular herb and spice mix, rather than just being generically "beefy" or whatever. So your finished dish is nice, but it's always going to taste like you just bought a Knorr™ Ready Meal.