need help with pot roast!
Tiffany
tjbailey@lycos.com
05/19/03 		My Pot roasts always stink! I crockpot cook them to try to get them tender, but they always turn out dry. I usually cover them in water and add lipton beef soup for flavor. The flavor is OK, but they are tough and dry. What am I doing wrong? My husband loves roast (not mine!) and I would love to make him one. Maybe it is the cut of meat? Any suggestions would be great!
Rhonda
Rhonda_Graham@yahoo.com
05/23/03 		If you cover them with water, you're not braising them, and if the heat is too high, you might actually be boiling the meat -- which will make it tough in a heartbeat. First sear the roast to get a nice brown crust on each side. I always add aromatics (shallots, garlic, onions, etc.) Your liquid should come up to only about 1/3 up the roast. Braise -- simmer slowly in the liquid until cone.
ellen

05/24/03 		Hi, Tiffany,

First, select a chuck roast, which has a little more fat and therefore cooks up juicier. Trim off the visible fat.

Second, put the crockpot heat on LOW, especially if you already browned the meat.

Third, put a layer of onions and carrots into the crock pot, then the meat.

Fourth, DO NOT add water. The crockpot will be covered, and will create a nice beefy juice. If you must, add 1 can or cup of consomme, omion soup, tomastoes or tomato juice, or wine. Or undiluted cream of something like mushroom soup.

Fifth, cover and don't peek. Simmer 1 hour per pound, poke with a fork to check tenderness and doneness. Enjoy a juicy pot roast.