General Discussion

Proper Texture of Pot Roast?


General Discussion 4

Proper Texture of Pot Roast?

Novice Cooker | Apr 29, 2004 03:26 AM

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.

Want to stay up to date with this post?

Recommended From Chowhound