Steve Pope wrote:
> > 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
I like to use the crockpot, myself. It doesn't seem to heat up the
kitchen as much, and the food is ready when I come home. An issue there
is that, if you brown the roast, then you have stovetop pans to clean,
in addition to the crockpot.

If you use a good marinade, it is possible to cook a chuck or other
cheap cut of roast using dry heat. I like a "teriyaki" marinade, myself,
and let the meat soak for at least 12 hours, or more.