jmcquown wrote:
Scott wrote:
jmcquown wrote:
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


Wait a minute, don't the following statements contradict:
long, slow cooking
in relatively little cooking time

Relatively short cooking time in that you don't cook it 8 hours... 1-1/2 to
2 hours is slow cooking for a 3 lb. chuck roast

Jill



OK now what would happen if I did cook it for 8 hours? Is there such a
thing as being too tender?