Comments on: Well, at least we’re in delivery range of 3 pizza places. http://addmorewine.net/2008/04/27/well-at-least-were-in-delivery-range-of-3-pizza-places/ Food, Wine, Cooking, Eating, Drinking, Love Sun, 12 Dec 2010 16:29:57 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: CDC http://addmorewine.net/2008/04/27/well-at-least-were-in-delivery-range-of-3-pizza-places/comment-page-1/#comment-577 CDC Mon, 28 Apr 2008 16:25:41 +0000 http://addmorewine.net/?p=130#comment-577 From talking with others, it would seem that I am not alone in my pot roast problems. :) I'll be giving it another whirl the next time roasts are on sale - hopefully it will go better!! I won't give up on this one, because I love pot roast too much. From talking with others, it would seem that I am not alone in my pot roast problems. :)

I’ll be giving it another whirl the next time roasts are on sale – hopefully it will go better!! I won’t give up on this one, because I love pot roast too much.

]]> By: Jan http://addmorewine.net/2008/04/27/well-at-least-were-in-delivery-range-of-3-pizza-places/comment-page-1/#comment-576 Jan Mon, 28 Apr 2008 16:08:01 +0000 http://addmorewine.net/?p=130#comment-576 Pot roasts used to mystify me, until I ran across a recipe that came in a booklet with my cast iron 5-quart dutch oven, which is now the ONLY thing I'll cook a pot roast in. And it can be a fairly cheap cut of meat. Trim it of excess fat, rub it with whatever dry rub or seasoning mixture you're inclined towards, slap it in the Dutch oven, and pour about a cup of water around it, not over it. Put it in your oven that's been preheated to 325 degrees and cook it for 3 hours, turning it every half hour. Add more water if necessary (again pouring around and not over the roast). Add your veggies about 30 minutes before it's done, or you'll have the exact opposite problem and they'll be overcooked.. I'd only cook it to about 155 degrees internal temp, because you're going to want to let it sit for a few minutes before you carve it, and it'll keep cooking once you take it out of the oven. Yummy stuff. Pot roasts used to mystify me, until I ran across a recipe that came in a booklet with my cast iron 5-quart dutch oven, which is now the ONLY thing I’ll cook a pot roast in. And it can be a fairly cheap cut of meat.

Trim it of excess fat, rub it with whatever dry rub or seasoning mixture you’re inclined towards, slap it in the Dutch oven, and pour about a cup of water around it, not over it. Put it in your oven that’s been preheated to 325 degrees and cook it for 3 hours, turning it every half hour. Add more water if necessary (again pouring around and not over the roast). Add your veggies about 30 minutes before it’s done, or you’ll have the exact opposite problem and they’ll be overcooked..

I’d only cook it to about 155 degrees internal temp, because you’re going to want to let it sit for a few minutes before you carve it, and it’ll keep cooking once you take it out of the oven.

Yummy stuff.

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