I'm going to try my first pot roast and have been reading and finding lots of good information but one piece seems to be missing.
Most sites/blogs etc. give an amount for liquid, 2 cups etc.
But how can they do that without addressing the size of the pot and the poundage of the meat? well in recipes i suppose they do but not in the 'tips and tricks' I've read.
Given that I do not have a recipe size and don't want to go that route - i would rather know
do you add liquid to.......up the sides of the bottom 1/4? 1/2? of the piece of meat?
I planned on browning/searing, then placing a mix of thickly sliced onion, carrot, celery on the bottom and placing the meat on that. They will flavor the gravy but be strained out. The veggies to eat (mostly carrots as those tend to be my favorite but some potatoes) will be added half way through.
So..how much liquid to add by where it 'hits' the meat seems a more flexible approach to different sizes of meat and pans.
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