I'm getting into braising a lot of pork and beef roasts.  Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I use broth; can't use wine or beer, or add a bunch of fat or carbs, for dietary reasons), and cook for several hours at about 325F.  I'm getting good results texture-wise, but the inside of meat is always bland.  What techniques can I use to season the inside of the meat?  It seems like if I could just get some salt in there it would help.  With the pork, maybe brining is the way to go?  Not sure if you can even brine a beef roast, though. 
For Smaller meat items that i sear and then oven finish. I use a technique that I call cross flavoring. I get my wooden chopping board and drop some olive or vegetable oil on it. then drop the spices directly into the oil. such as pepper corns, garlic, Chile & rosemary. work the seasoning into the chopping board. then push the seasoning mater to one side of the board leaving the infused oil.   add some salt to the board the rub the meat on the infused chopping board.  This method works well when you want to subtly flavour the meat when using things such as garlic and rosemary with out over powering the finished dish. 