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Julie Bove[_2_]

Brooklyn1 wrote:
> On Fri, 25 Jan 2013 12:58:01 -0900, (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.
>
>
> Pot roast is best cooked in a pot on a cooktop. Choose a large (~5lb)
> top round (chuck becomes stringy). Tie the roast and check often with
> a fork so it's not over cooked... should be thinly sliceable without
> falling apart. For me pot roast is an excuse for making a large pot
> of vegetable soup.

Yes. Either that or the Crockpot. The way I learned to make it was in the
big turkey roaster with a packet of onion soup and the potatoes and carrots
added later. Although I prefer the veggies when cooked this way, the meat
won't get very tender. And you have to keep checking the liquid level. You
do still have to check the liquid level if done on the stove top but you can
get it very tender this way.