On 11/14/2016 8:22 PM, Sqwertz wrote:
> On Mon, 14 Nov 2016 20:01:08 -0500, Brooklyn1 wrote:
>
>> Simmering in Voluptious PIAZZA Cookware, none better:
>> http://i67.tinypic.com/15xlb7m.jpg
>> Plated:
>> http://i67.tinypic.com/k19s9f.jpg
>
> The cooked meat is dry as a bone which happens when you over-braise
> beef like that. Chuck is much more forgiving but even that would
> probably dry out under your command. Round roasts suck for slow
> braised cooking. Use chuck instead.
>
> -sw
>
For someone who claims to love chuck eye steaks he sure does seem to
avoid using chuck. A nicely marbled chuck roast is my go-to cut for a
braised "pot roast". I brown then cook mine in a crock pot. Set it and
forget it.

Jill