Scott wrote:
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
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?

You'd have a piece of charcoal (unless you were using a slow cooker/crock
pot).

Jill