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gristly pot roast

ketchupgirl | Dec 2, 2009 03:30 PM


I bought a cheap beef roast and am wondering if the longer I cook it, the more tender it will be. It's less than 3 lbs and has spent 3 hours in the oven at 350 degrees. There was a lot of gristle when I just cut into it--if I keep roasting it, will the tough fat melt eventually? Or will the roast just get tougher?

Thanks so much,


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