On 16 Nov 2016 15:11:58 GMT, notbob > wrote:

>On 2016-11-15, U.S Janet B > wrote:
>
>> Just how much water are you using?
>
>A lot depends on what I'm cooking. Any meat with "water added" is a
>mess. If I cook in the pressure cooker, I end up with more water than
>when I started. This is most pork roasts, today. When I make beef
>Bourguignon, I use the pressure cooker cuz I do not use "water added"
>beef.
>
>That's why I add enough liquid, then cook in my "big orange" Le
>Creuset in the oven. The lack of a tight seal means most of the
>liquid will evaporate and I often hafta add liquid before the pork is
>finished cooking. A pressure cooker is faster, but no moisture is
>lost. That's the reason I can end up with more liquid than when I
>started, so beware!
>
>> After you have browned the beef (it should cover most of the bottom
>> of the pan) you add water until it comes one-third of the way up the
>> side of the meat. That isn't much water at all.
>
>I do add enough liquid --about 1/3 to 1/2 way up the meat-- when
>cooking in my big orange, cuz I know it will evaporate.
>
>> Then that little bit of water deglazes the pan, mixes with whatever
>> seasonings, herbs, onions and fats are there and that is what
>> braises the meat. You need to check the pot during cooking to make
>> sure it doesn't go dry. If it does, you add a little more water.
>> You never fill the pot up with water. If you do it right, the stuff
>> in the bottom of the pot turns a wonderful deep brown and makes
>> wonderful gravy.
>
>Like I sed, try citrus juices. The remaining sauce is to die for. My
>veggie/spice/citrus additions are usually no more than this:
>
>juice from couple oranges
> couple limes
>New Mexico ground chile pwdr
>oregano
>cumin
>fresh garlic
>couple onions
>bay leaves
>some chkn stk
>
>
>nb

I make pot roast in the enameled cast iron dutch oven on the stove
top or in the oven or I use the pressure cooker. I guess I just
don't have the same criteria for the pot roast that you do. To my
taste, pot roast done slow with onions, garlic, s&p, sometimes wine is
so darn flavorful. I just can't imagine that it would be called
watery. I generally do not enjoy sweet citrus with meat.
Janet US