“Pot roast is good any day of the week, but it is best on Sundays!”
This pot roast recipe is one of the oldest in my repertoire of recipes. I don’t recall exactly but I would guess that my mother or my sister, Nancy, gave me this recipe about the time I moved into my first apartment while in college … that was a long, long time ago! Regardless, it has always worked for me and I think it will for you too.
I’ll admit that I’ve left some items missing from this recipe. Don’t get me wrong, it makes a very good pot roast just as it is written, but you need to turn it into ‘your’ recipe by using different herbs & spices & seasonings. Consider it your ‘base starting point’ and modify it, ever so slightly each time you prepare it, until fits your tastes perfectly … then, when the time is right, pass it on to someone else!
Place the lid on the bowl and set the time & temperature. For a small roast less than 2 1/2 lbs I cook it on low for five to six hours. For a medium roast of 3-4 lbs I cook it on low for six to eight hours and large roasts for eight to ten hours. Periodically test the tenderness with a long carving fork and make sure there is always enough basting liquid. If you are an hour from completion time and the roast is tough, then turn the heat to high but make sure there is plenty of liquid or the meat will be dry.
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