Home Cooking 16

Pot Roast

lisa stump | Jul 6, 200511:29 PM

I have tried pot roast several times now and have yet to achieve the desired effect. I want the meat to be falling apart and fork tender. Is it the cut of beef, the cooking temp or the cooking time or perhaps the gravy? My mom's recipe calls for bottom round - brown it, add V8 juice and one can of beef broth and bring to a boil on stovetop then throw the whole thing in the oven at 250 for 4 or 5 hours. At this point it is nothing like I remember from childhood - it's more like very overcooked roast beef (tough). I have made short ribs and brisket (using other recipes) and achieved something closer to the desired texture but they are so fatty! (or is that why I was more successful?) Can anyone give me the hows and whys of temperature vs cooking time and how to get a "pot roast" cut to fall apart?

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