> wrote:

> "Mike" > wrote:

>> Still some people braise their pot roast in the oven, which
>> is a waste of gas. A pot roast cooked on the stove top uses
>> less gas, plus it's easier to check.

>A pot roast can be cooked in the
>oven or on the stove top and in this day and age of energy efficient
>appliences (oven vs. stove top), my money is on the oven.

My experience, while not extensive, is that by doing it in the
oven and using an oven thermometer, I get very consistent results,
more so than on the stovetop. I use the "time plus temperature"
method and it just takes all the risk out of it.


Steve