since cuts of meat and cooking vessel shapes and (tight) fitting lids are all different, i go by the rule that in a braise such as a pot roast, the liquid added should only come up to about 1/3rd of the side of the meat, no more. the meat itself will lose juices, as well as the accompanying veggies, so i usually even start out lower than that; around 1/4. often, when finished cooking, the liquid level will almost be up to 1/2, so judge it on the low side.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.