Home Cooking

Pot Roast


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 18

Pot Roast

McKinney777 | Dec 9, 2010 06:08 AM

I made pot roast last night.
4.75 lb roast, cooked at 325 for about 3.5 hours. It came out sorta tough or rubbery.
I cooked it in a roasting pan, with about 1.5" of beef stock and one beer of liquid, lightly covered with foil.

The vegetables tasted good as did the broth (I pulled some liquid aside and mixed in flour and incorporated back and brought to boil)
It was a thick roast and I almost cut it in half before I seared it and put it in the roasting pan.
Did I just under cook it as in not enough time braising? The internal temp was about 170.

Want to stay up to date with this post?

Recommended From Chowhound