Why does my pot roast comes out dry and not tender?
I have tried different meat places but it seems is not the quality of the meat but the way I cook it. On the label it says to bake it on a pan for whatever time and not to add water. Then I just spice it when I slice it, but it comes out dry and kind of hard. What am I doing wrong? thanks
For the best pot roast you ever tasted try the slow cooker (crock pot ) A 3lb. Chuck roast, sm red new potatoes, carrots,onion, parsley, 3 cups water, white or black pepper, 1 package dry onion soup mix.
brown roast on all sides in a hot skillet, than place it in your slow cooker on the bottom. Add water, soup mix, parsley, salt and pepper and stir. Than add potatoes, onions (quartered), carrots (1in. slices). Cover and cook on high for 3-3 1/2 hrs. until meat is fork tender. I add 1 cup white wine for additional flavor.