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?

You don't mention at all what cut of meat you used for the pot roast. Chuck
roast benefits very well from this long, slow cooking. Practically falling
apart, fork tender when it's done (in relatively little cooking time).
Makes great gravy and veggies also cook nicely in the juices. I have no
idea what you cooked.

Jill