Is it just me, or doesn't pot roast taste as good as it use to? I
haven't bothered to prepare one for a long time, because the last couple
were "stringy" and not as tender or tasty as I like them to be. I have
done them in the Crock Pot, in my large electric skillet and in the
oven, but don't think it makes any difference.

It was one of the first cuts of meat I learned to cook when we were
married. It was an economical cut of meat (no meat is anymore - not even
hamburger is reasonable!) and it would last hubby and I several meals. I
would prepare it for company, as everyone seemed to enjoy it, and was
like a "one-dish" meal, as cooked veggies in with it and would make
gravy from the juices. Maybe I just grew tired of it, or else my taste
buds have gotten more refined over the years.

Do you have a good way of preparing it where it comes out fork-tender
and delicious? If so, please share your secrets.

Judy