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Post your pot roast recipes!

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I've been having trouble getting my roasts super duper moist on the inside. It gets really fork tender, but when I break it apart the insides will get somewhat dry within a matter of minutes. And is there a preferable cut besides just a regular chuck roast that has the best marbling in the middle?
 
Most pot roast cuts are unmarbled. That's why they're pot roast cuts, because the slow braising is the only way to get them tender. Anything with better fat marbling wouldn't be used for pot roasts. I never really worry about internal moistness, that's what the gravy is for. Cook the meat nice and slow so that it's super tender and let the gravy do the rest.
 
i usually put my pot roasts in a slow cooker, with some baby carrots, new potatoes, baby onions, garlic (all diced), and italian seasoning (enough to form a 'crust layer' on the top of the roast) and a little ketchup... put 1/4 cup water (or beef broth) in slow cooker... and roast for about 6-7 hrs on high.

 
Place cute bunny (*snorgle*) into slow cooker with potatoes and carrots. Season lightly. I advise you to eat the bunny, but it's probably ok to sleep with it for a night or two first. *squeal*
 
Plop the roast in a pan, surround with cut up onion, carrot, potatoe, sprinkle with a little salt and pepper, cover and roast in 350 F oven for 3 hours. Way beyond done, but the extra time makes it so tender it just falls apart with a fork, no knives needed. 😎
 
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