> wrote in message
ps.com...
>
> sf wrote:
>
>>
>> Well, for starters.... it burned because you ran out of liquid. >
>>
>
> Covered for the first hour.
> Open for second.
> Covered for third.
> Lots of liquid during the middle third, but it all apparently boiled
> away.
> Beef broth to replace liquid? how much liquid should remain just prior
> to third phase? - Mike
>

Why are you doing all this covering and uncovering?

For perfect pot roast, brown it well on top of the stove on
high heat in a bit of oil. Put in maybe a cup of water and cover;
reduce heat to a single-bubble simmer and do not disturb
it for two hours. Then put in your vegetables, bring it up to
a boil again (the meat itself produces liquid to add to the cup
you added) and, again, reduce to the lowes possible simmer.
At the end of an hour, it will all be perfect. That's 3 hours total
braising time.