Judy Haffner wrote:
> 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.

You have to cook the hell out of it. Once I discovered the Crockpot, I will
cook it no other way. I have to use two pots for one. One for the meat,
the other for the veggies.

I do have a rack for the meat for the pot. That keeps the meat from getting
too greasy but... The juices that drip off will still be too fatty. So I
don't use that. I merely trim as much fat as I can to start with. Then I
put the meat in the pot with plenty of sliced onion, salt, pepper, parsley
and a little water. Cook on high for an hour or two, then on low for at
least 6 hours.

In the other pot, I put potatoes, carrots and onions. Seasonings the same
as for the meat but instead of water, I add a little beef broth. Cook the
same as the meat.

The reason I have to do two pots is that someone who lives here is a meat
pig. If I did just the one pot, it would all be gone in one meal. So I
usually buy two large pieces of meat and do them in my largest pot.