In article >,
Steve Wertz > wrote:

> Round is very dense with no real grain, and very little
> connective tissue. You can get it tender with low slow cooking,
> but it will taste like nothing.

I agree. The outstanding broth it makes that can made into a rich gravy
can mask the dryness and lack of flavor in the pot roast. Thin serving
slices across the grain help too. A round won't fall apart like other
cuts of beef. It's tough and I should have mentioned that in a previous
post. At any rate, YMMV. I don't prefer round for anything at all. But
it's certainly viable as a pot roast. The OP didn't cook it long enough.

leo

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