Scott wrote:
The other night I made some pot roast and when I check on it after 2
hours it wasn't as tender as I like it to be so I let it simmer for
another 45 mins then I got to thinking what would happened if allow to
cook too long, in other words is there a certain window of opportunity
where the meat is just right and tender as can be?
Also does it matter how much liquid I add? What happens if I almost
cover the meat with liquid as oppose to 1/4 - 1/2 of the meat. Is it the
liquid or the steam that tenderizes the meat?

Oh yeah 1 more question, just about every recipe never mentions turning
the meat while it's simmering. Wouldn't the meat cook/tenderize more
evenly if turn while simmering?