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edmarod

Member since Dec 2012

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Reviewed Pot Roast

Dec 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this last night. The sauce was great, but the meat came out very dry and tough. Today my wife says the meat is less tough (I don't see how that could be, but that is what she says). I believe the problem was the cut of meat. I could not find a genuine blade roast or even a seven-bone roast anywhere. I had to go with a "boneless chuck r"

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