"Scott" wrote in message
...
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?

Think temp... not time.