Took me three attempts to figure out why my pot roast was always tough

I kept getting pot roast that was chewy and dry even after 8 hours on low. First time I thought it was the cut of meat so I bought a more expensive chuck roast. Second time I added more liquid thinking it was drying out. Turns out the problem was I was lifting the lid every hour to check on it and stirring the meat around. That lets all the heat and steam out and adds an extra 30 minutes of cook time each time you peek. Third try I left it alone for the full 8 hours and it finally came out tender. Has anyone else made this mistake or am I the only one who couldn't keep the lid shut?

2 comments

2 Comments

emery6032d ago

Isn't it funny how the same rule applies to so many things in life, like you just have to stop fussing and let things work themselves out? Once you finally back off, everything seems to fall into place on its own.

zara_perez622d ago

Oh man, this is way too true. I was trying to plan out this group trip with friends a few months ago and I was sending texts nonstop about hotels and itineraries and nobody was responding. I finally got frustrated and just stopped messaging the group chat entirely. Three days later one of my friends texts me "so what's the plan?" and within two hours we had everything booked. Same thing happens when I try to force my houseplants to grow faster by watering them more - they just die. The one plant I forgot about for two weeks is somehow thriving. Life's weird like that, you just have to let it do its thing sometimes.