for the braising liquid. Add carrots, potatoes, onions, parsnips or turnips and any other vegetables that you usually use in beef potroast. I don't use a loin roast, too lean, I usually use a shoulder, or butt roast.
I apologize for the edit. In all honesty, I thought I had asked a dumb question (no such thing) when I have used my romertopf numerous times with good results. I wanted to make the meal a little more exciting. My husband will eat whatever I fix, cuz he says I took the time to cook it, he will gladly eat it. Same o same o pork roast--and he ate it- said it was good.