Tips for pot roast?
For some reason my beef roasts always turn out dry and tough, but never my pork roasts. I always brown the meat and I have experimented with different liquids and temps/cooking times always aiming for low and slow. What are your perfect pot roasts tips?
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I've gotten to wondering if they're so popular, that they're gone by the time I search for them. I've jotted down your other suggestions to keep, so thanks!
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No liquid, do not open the lid during roasting. Good luck!