Mitch wrote:
>
> 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 trick to braised meats like pot roast is lower temperature
and longer cooking times. You should have cranked the stove down
to 300 or less and given it another hour or two.