"Mitch" <Mitch@...> wrote in message
...
> Had shoe leather for dinner. Please school me.
>
> I had a 2-pound bottom round roast. I dredged it in flour and braised
> it in a skillet until it was browned on all sides.
>
> I covered the bottom of a baking dish with baby carrots. In another
> dish I combined cream-of-mushroom soup, dry onion soup mix, and some
> white wine.
>
> I placed the roast on top of the carrots, poured the mixture over the
> roast, put the lid on, and cooked at 325 F for 90 minutes.
>
> Was it overcooked, or did it need to cook longer to tenderize it?
>
> I swear I can't have one meal where my kids aren't bitching about the
> food.
>
> The carrots were great, though.
> Oh, and the potatoes were perfect. Nuked them for 10 minutes like
> someone suggested, then covered in oil and finished in the 325 oven
> for 30 minutes. They came out exactly as they do when they cook at
> 425 for 90 minutes. Good to know.

I'd say to cook it for longer. I usually do my meat in the slow cooker and
let it cook all day. I will often do my veggies in a second slow cooker,
adding some canned beef broth to them for flavor. I've even cooked my beef
the day before in the slow cooker then put it in the oven the next day with
the veggies. The top of the stove works well too. If you have a Dutch oven
that can go in the oven, then start your meat on top of the stove, then
transfer to the oven with the veggies. I don't think you can overcook a
roast.

It could also just be the meat you bought. There is oven store here that
sells meat that comes out bad no matter what I do to it. I stopped buying
meat there.