On Sat, 30 Oct 2010 13:17:39 -0400, blake murphy
> wrote:

>On Fri, 29 Oct 2010 15:08:46 -0700 (PDT), Bryan wrote:
>
>> On Oct 29, 4:34*pm, blake murphy > wrote:
>>> On Thu, 28 Oct 2010 13:30:56 -0400, Nancy Young wrote:
>>>> Cindy Hamilton wrote:
>>>>> On Oct 28, 9:48 am, Bryan > wrote:
>>>>>> On Oct 28, 7:40 am, Cindy Hamilton >
>>>>>> wrote:
>>>
>>>>>>> Shouldn't a pot roast get pretty hot, in order to break down
>>>>>>> the collagen? I'm thinking 190 is the temp where that
>>>>>>> happens, but I'm too lazy to look it up.
>>>
>>>>>> At 190 it's stringy.
>>>
>>>>> Must be a difference in what you and I think of as pot
>>>>> roast. *To me, it's supposed to be fully cooked,
>>>>> stringy, and soft. *I usually pull it into portions with
>>>>> a fork.
>>>
>>>> Absolutely. *And there is a certain length of cooking where it's
>>>> in-between, before the collagen breaks down. *You have to cook
>>>> it past that point or you're at the overdone roast beef stage.
>>>
>>>> I think cooking it at 200 degrees for a certain amount of time
>>>> is the point where you need to cook something like pot roast.
>>>> I imagine I learned that on either Good Eats or Test Kitchen.
>>>> It's not just an arbitrary number someone dreamed up.
>>>
>>>>> Nothing "pink" comes to my mind when you say "pot roast".
>>>
>>>> Agreed, that's roast beef if it's pink. *
>>>
>>>> nancy
>>>
>>> i have made pot roast on the stove top many times using a thick cut of beef
>>> with a definite grain and had it come out tender, yet pink on the inside.
>>> maybe with the oven is different, because i will have turned the meat
>>> several times. *the liquid (in this case, mostly beer and pineapple juice)
>>> is about one-third up the way of the meat and held to a bare simmer.
>>
>> Fresh, uncooked pineapple juice will tenderize beef. At about 140F,
>> the enzyme in the pineapple denatures.
>
>what i use is just the canned stuff from dole.
>
>blake

That'll flavor but it won't tenderize.