Snickers wrote:
Do I feel dumb, Lee! I always assumed that it was tough because I
*over*cooked it. I was told that since my roast was so small, that I didn't
need to cook it very long. I guess undercooking can make it tough as well.
I also thought the veggies went on top so the meat could simmer in the
broth. I wondered why my veggies were a little crunchy. XXXlager gave me
advice on the cut of meat. Since I always used the rump or sirloin tip,
that may be why mine had no flavor. And Janet gave me a great idea for
seasonings and cuts of meat. I'm having company tomorrow night, so maybe
I'll try again. Thanks guys for all of your advice.



For a pot roast, use the cheapest cut of meat you can find! Trim the
fat, and if it has a marrow bone, this will enhance the flavour.

If you want to have incredible flavour, roast marrow bones under high
heat in the oven until the marrow bubbles and turns medium brown. Turn
over and do the other side. Throw this into a pot roast, stew, or soup
and get prepared to sign autographs! vbg

Size of roast doesn't matter for a crock pot but does for oven roasting.
Nothing will make a really good roast (beef, veal, pork, chicken,
lamb) if it is under three pounds.

If you must cook a small roast, brown it in a skillet before you put it
in the oven.

I don't know where you live, but if you have salt beef available (in a
brine in a big plastic bucket - requires no refrigeration), it will be
incredible in a crock pot. Rinse off and soak in cold water for three
or four hours. Put in crock pot with potatoes, carrots, yellow turnip,
small onions, some fresh ground pepper and a bay leaf. Serve in a soup
plate with lots of broth. I sometimes add cobs of corn cut in two inch
pieces along with sweet potatoes.

Regards
Lee