What is considered the ideal texture of a good pot roast - 1. falling apart and crumbling or 2. tender but more solid with a bit of a bite?
I am not asking about personal preference but I would like to know what is considered the proper texture of a perfect pot roast.
I made my FIRST pot roast -- a 3.5 pound pot roast and (after browning) braised it for 2.5 hours at 325 F as a recipe instructs. The resulting pot roast was falling apart and crumbling. My GF said I should have braised it only 1.5 hours so that it would be tender but hold together better.
Thanks in advance.