I did this on a chuck roast over the weekend. Had a 4-1/2 pound roast, coated it with kosher and Lawry's Seasoned Salt and let it sit for an hour. Washed and dried it off, then cooked like I normally do.
Normal cooking involves searing/browning in a heavy frying pan with a little soy sauce. Once all sides and edges are seared, remove roast from pan and place in dutch oven. Take 2 shots of Jack Daniels and put them in a frying pan to loosen up brown crust and meat giblets off pan, then add mixture to roast along with 6 cups of chicken broth. Cook for a couple of hours on low heat and then add vegetables.
I must say, this meat was excellent and had a good salt flavor thru and thru. No additional salt was needed for the entire recipe, as the meat had plenty for it and the juice.
This is a great tip, but I can see where it could really get away from you if you use too much salt of salt for too long. That meat really sucks it in...
