Wednesday, January 11, 2006

Review: To-Die-For Roast (Crockpot)

I made this last night, following the directions and cooking on low for 9 hours. The meat was very flavorful, but a little dry. I wonder if I used the wrong kind of roast? I think mine said "Pot Roast" on the label. However, it WAS tasty and I would definitely try it again.

// posted by Deborah Graff @ 2:33 PM

Comments:

The one time I used Pot Roast, it was dry too. But when I used a chuck roast that was more wide than it was high (if that makes sense... it was more like a slab of meat than a round piece) it really was wonderful. I think there must be something to that!

# posted by Erin : 4:22 AM

We used chuck roast also and it did not turn out dry. It was very yummy.

# posted by Jack's Mom : 5:49 PM

I'm sure you're right. When I got my dad's recipe for Santa Maria beef, he emphasized that you must get a "chuck roast." I guess this is a necessity for crock potting.

# posted by Deborah Graff : 9:07 PM

I make this recipe all the time, and always use an "English Chuck Roast." Maybe it's the marbling?

# posted by CrunchyCon : 8:05 AM