tag:blogger.com,1999:blog-4732652063754391440.post3722139613922973096..comments2024-02-24T03:39:57.663-08:00Comments on Petal & Thorn: Pot Roast Fail x4Kristin @ Petal and Thornhttp://www.blogger.com/profile/07853597551114837986noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4732652063754391440.post-58360645034492876012011-11-03T14:51:51.680-07:002011-11-03T14:51:51.680-07:00That looks like a delicious fail to me! I have no ...That looks like a delicious fail to me! I have no suggestions for how to make a pot roast tender and juicy, just admiration for those tacos.AutumnsFancyhttps://www.blogger.com/profile/12195358224248786520noreply@blogger.comtag:blogger.com,1999:blog-4732652063754391440.post-6395135244362029742011-10-29T16:15:30.224-07:002011-10-29T16:15:30.224-07:00More time, lower heat, put veggies UNDERNEATH the ...More time, lower heat, put veggies UNDERNEATH the meat halfway through. Also, I have Josh sear the meat because he does a lot better job. That part can be crucial... Very hot pan (like when a small amount of cooking oil starts to smoke) and you just want to brown the outside. <br /><br />Also, I have better luck just adding a little wine but no other liquid. Marie has a good recipe that she uses broth, but I find that it boils the meat and it doesn't work for me. On LOW heat, the fat melts off and is sufficient liquid. Josh says "there are 'certains enzymes' in beef that become active as the beef warms up that start breaking down the tougher connective tissue. However, once they reach a certain temp, above 140-150 I think, they permanently denature and stop this tenderizing process, which is why it's key to not let it get too hot too fast." <br /><br />Better luck next time! :)Sarahttps://www.blogger.com/profile/02837127566252406162noreply@blogger.comtag:blogger.com,1999:blog-4732652063754391440.post-31233794106587140082011-10-28T15:19:03.776-07:002011-10-28T15:19:03.776-07:00Naw, I have no fool-proof recipes because I've...Naw, I have no fool-proof recipes because I've never made one. But I would have to agree with your friends above - I put my meat in the crock pot for 8 hours minimum on low. You can always put your vegetables in half way through.Laceyhttps://www.blogger.com/profile/16350521135344093530noreply@blogger.comtag:blogger.com,1999:blog-4732652063754391440.post-90442869917638966182011-10-28T09:45:11.279-07:002011-10-28T09:45:11.279-07:00I think I agree with Rachel, because whenever I ma...I think I agree with Rachel, because whenever I make a pot roast in a crock pot, the vegetables are so soft they are inedible (I throw them out or puree them for a sauce) and the meat is tender. Also, it really depends on the cut of meat...a low-value cut (you said you did this), because the membranes in the meat (that are usually tough to chew) are what makes it tender after they've been cooked for 8 hours or more. Last possibility: the crock pot temp isn't good? That's where on high for an hour and then low for 8 hours might be useful. Mmmm...I need to use the crock pot!Cindyhttps://www.blogger.com/profile/08877022558057731323noreply@blogger.comtag:blogger.com,1999:blog-4732652063754391440.post-39856630240549850452011-10-28T09:24:54.641-07:002011-10-28T09:24:54.641-07:00I would say more time! I haven't done a pot ro...I would say more time! I haven't done a pot roast in forever, but I make beef stew sometimes and it takes at least 8 hours to get really good and tender. You can even start on high for an hour and then reduce to low for 6 - 8 hours. Test the meat with a fork to see if it's tender enough at the end. Some cuts take even longer!Rachelhttps://www.blogger.com/profile/06819528155575569595noreply@blogger.com