SplshMtn99
<font color=blue>She talks to me in pretty <font c
- Joined
- Jun 11, 2000
I remember my Mom's pot roast, but mine never comes out like that. DH is also always disappointed with it too. I want it to be slightly browned on the outside, but shred into stringy pieces (ya know what I mean?) when you cut it. Also tender & not dry.
I seem to think she may have cooked it in a pressure cooker (the old kind). I could be wrong. I was young. I also know that you have to cut it the correct way to make it "stringy".
Here's my questions:
1. How do YOU cook it to get the above results? Temp & time?(pressure cooker, crockpot, stove top????)
2. What cut of roast do YOU buy?
I'm not so worried about ingredients here, but more about "technique".
Please help! I want to give DH & myself the pot roast from our childhoods. LOL
I seem to think she may have cooked it in a pressure cooker (the old kind). I could be wrong. I was young. I also know that you have to cut it the correct way to make it "stringy".
Here's my questions:
1. How do YOU cook it to get the above results? Temp & time?(pressure cooker, crockpot, stove top????)
2. What cut of roast do YOU buy?
I'm not so worried about ingredients here, but more about "technique".
Please help! I want to give DH & myself the pot roast from our childhoods. LOL