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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.
>
The meat you start off with these days isn't as "fatty" as it used to
be Judy. I'm in the same boat with brisket, except I have nothing to
compare it too. I can only say it's too dry and stringy when it
finishes cooking and it's not a piece of meat I want to cook again.

Have you tried making pot roast with a decent piece of chuck roast?

--
Food is an important part of a balanced diet.