On 3/23/18 1:37 AM, Wayne Boatwright wrote:
> I've been cooking pot roast since I was 12 years old. The cooking
> methods I've used are and I usually use a well-marbled chuck roast:
>
> Simmered in a dutch oven on the stove top
> Cooked in a covered roaster in a slow stove oven
> Cooked in a roasting bag in the stove oven
> Cooked in a pressure cooker
> Cooked in a slow cooker
>
> I've cooked them both with and without vegetables which made no
> difference.
>
> I've had results ranging from just good to excellent, no matter what
> method or specific cut of meat I've chosen.
>
> What is your favorite method and your best results?
>
> TIA
>
Sous Vide. time and temp depend on your taste, the cut size of the meat

season as you like and brown after cooking in the sous vide

"ZZyXX" wrote in message news
On 3/23/18 1:37 AM, Wayne Boatwright wrote:
> I've been cooking pot roast since I was 12 years old. The cooking
> methods I've used are and I usually use a well-marbled chuck roast:
>
> Simmered in a dutch oven on the stove top
> Cooked in a covered roaster in a slow stove oven
> Cooked in a roasting bag in the stove oven
> Cooked in a pressure cooker
> Cooked in a slow cooker
>
> I've cooked them both with and without vegetables which made no
> difference.
>
> I've had results ranging from just good to excellent, no matter what
> method or specific cut of meat I've chosen.
>
> What is your favorite method and your best results?
>
> TIA
>
Sous Vide. time and temp depend on your taste, the cut size of the meat

season as you like and brown after cooking in the sous vide

==

I brown small cuts after sous vide (steaks, chops etc) but not a big joint
like the one I did. It is going to be sliced thinly so there is no point.