Pot roast?!


Question:

Pot roast?

When cooking a pot roast in a dutch oven on the stove, should the roast be completely covered in liquid or just slightly?


Answers:
Surround the roast with onions, carrots, celery, potatoes, a bit of garlic, Then cover with liquid(water, beef stock, tomato or any combination). As it cooks the liquid will go down and become concentrated. Don't forget to season with bay leaf, Salt & pepper, and thyme.

just slightly

Just enough liquid to keep it moist - not more than quarter the way up the joint.

Well first of all you should be roasting it in the oven covered. Thus thats why it is call a pot roast. If you cover with liquid all the way you will be boiling. To get some results use alot of aromatic veggies and not alot of liquids. But dont let it dry out.

You're not actually roasting a Pot Roast, you're braising it. Brown the meat off first, in just a little bit of fat (veggie oil, or whatever you have on hand). Use enough of your liquid (whatever it is) to come about halfway up the roast.

BIG HINT: bring the liquid to a boil, then cover the pot and turn the heat down! Don't let the pot roast boil vigorously...adjust the heat until you have a gentle simmer. You'll be able to see a few bubbles here and there. The roast will be more tender, and more moist.

Just slightly. The tightly covered lid will trap the moisture all around the meat (as steam). Just make sure you brown it really well on all sides before you add your broth/stock and keep the temp really low, just barely a simmer. Too much heat will cause the collagen to contract and toughen the meat, You want to gently dissolve that collagen and have a nice broth.
I usually start with beef bones browned in the oven, make a really gelatinous stock for my stove top pot roasts. A little red wine helps as well.

If your Dutch oven is 4 qts, add about 3 cups of liquid. The added vegetables will make more juice as it cooks.

hi my name is billie how are you today. no you,ll ruin it, just put foil around it time it you,ll be just fine. anymore advice e-mail me billiegotmail@yahoo.com good luck billie

The complete answer is at http://www.real-restaurant-recipes.com/p...

The directions are clear and concise and the result is fabulous. Enjoy!




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