I don't know how much time you have, but I like to brine meats if they're going to be roasted or slow cooked. It adds a lot of flavor and you don't need to add extra liquid to the pot.
Use as much brine as you need to cover your meat, but the basic formula is 1/2 gallon of water, 1/2 cup of salt and 1/2 cup of sugar. You can also add any spices you want. Let the meat sit in the water in the fridge for at least 2 hours but as much as overnight. The salt draws out the moisture from the meat and then it's reabsorbed with all the spices so the meat is juicy and flavorful.