Pot roast — what am I doing wrong?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pot roast needs to be cooked for a long time to get to the fall apart stage, it shouldn’t be medium rare. If it’s dry and tough then it probably needs more cooking liquid so that it braises rather than roasts. It should be cooked in a pot with a tight fitting lid or covered tightly with foil so that it doesn’t dry out. I haven’t used this particular recipe, but it explains the idea and applies to cuts of meat other than brisket as well.

https://toriavey.com/toris-kitchen/holiday-brisket/

Thank you so much for your helpful reply. This looks delicious. I think I’ll try this one!

I make this recipe a lot in the winter and everyone always loves it. I do the make ahead so i can shove a pan of wedged red potatoes and an extra tray of carrots in while its reheating.

[Anonymous]

I buy the pre-made one at Whole Foods and cook at 325 for 4 hours and it comes out perfect. I used to cook it for a shorter time and the meat was always tough. Low and slow for red meat is what you need to remember...and made sure you have enough liquid too.

[Anonymous]

You aren’t cooking it long enough. And if it’s in a crock pot, you have to keep the lid closed the whole time.