I can't make pot roast to save my life. It doesn't matter the recipe or the cut of meat. I follow the recipes to a "T" and it comes out dry and stringy/chewy. I've tried dozens of times, and the best comment I've had was, "Well, you've made worse!"
Don't feel bad. Pork chops are my nemesis. No matter how I prepare them, they are dry and tough. Maybe some of the cooks on here can help both of us with recipes.
Have you tried Mississippi pot roast? I resisted it for years, because it really didn't sound good to me. After seeing a few people post about it on this thread, I finally decided to give it a try in the winter. It truly was the best pot roast I've ever had.
I haven't... because it doesn't sound good to me, either, but maybe I should give it a shot!
You really should. It was very different from what I had imagined.
) bc we leave for Disney next Thursday.
A long time ago my old butcher told me how to make a tender pot roast with a chuck roast. Liberally dust a plate with garlic powder and some salt and pepper. Press your chuck roast into the mixture so that it's heavily coated on all sides. Brown the roast on all sides in a skillet with some olive oil so that it has a crusty, brown coating all over. Place the roast in a dutch oven (I usually use my stoneware, but dutch oven works great too) with a quartered cooking onion, a few cloves of garlic, and a quarter cup white cooking wine. (Yes, I know, white with beef? Yep.) Put the lid on and bake for an hour and a half at 325-degrees. After an hour and a half add in quartered potatoes, and carrots (I usually just dump in some baby carrots). Return to oven and bake for 30 minutes. After 30 minutes add in sliced zucchini and bake for another half hour.
