"jmcquown" wrote:
>
> Perhaps you just prefer tough, undercooked pot roast.

Nope... no reason a pot roast can't be cooked buttery tender yet still
served neatly sliced. Anytime a pot roast is cooked until it falls
apart because all its connective tissue has been dissolved then it is
ruined exactly the same as when the accompanying veggies are ruined
when they are cooked until they are sludge.

A pressure processor can never produce a properly cooked pot roast or
stew simply because there is no way to test for doneness. Braised
meat must be tested by sticking, because braised meat can't be cooked
to temperature as with dry oven roasting... and neither can be
accurately cooked by time except as a very rough guide because no two
pieces of meat are the same. People become conditioned to claiming
that they prefer potted meat cooked till it falls apart into strings
because they are incapable of cooking it properly. Potted meat must
be watched very carefully, much more so than a dry oven roast.
Braizing requires far more cooking skill than any other form of
cooking... you as a soup maven should know that.

Sheldon