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The pot roast is a slow food survivor of
generations past. It is remained a Sunday night
favorite. It is a tougher, stringy and very dry cut of
meat which must be accompanied with a sauce to make it
more palatable.
A good pot roast will transform a tough cut of meat into a fork tender, flavorful main couse. This is accomplished by a slow, moist cooking process. When finished the meat should fall apart. The meat should be brown throughout when finished.
The roast needs to be cooked to an internal temperature of over 210 degrees (internal temperature), it also needs to keep this temperature internally for an hour. At this point the fat and connective tissues have "melted" back into the meat give it a tender and a rich flavor.
