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The Trick to Getting a Tender and Juicy Pot Roast

by Blake Guthrie

Low and slow are the tricks for properly cooking a pot roast. But there's more to it than that, of course -- such as searing before simmering -- but in general "low and slow" should be your mantra for getting a tender, juicy pot roast.

The Right Cut

While the "low and slow" process can help tenderize even the toughest cut of beef roast, picking the right cut is important. Find a cut with consistent marbling throughout to help ensure moisture and tenderness as the meat slowly cooks.

The Right Temperature and Time

After searing the sides of the roast in a Dutch-oven pot with a few tablespoons of oil, add broth or water, cover, then cook on the stove top or in the oven at 325 degrees Fahrenheit. A 3- to 4-pound roast needs to cook between two and a half and three hours. Veggies such as potatoes, onions, carrots and celery commonly are cooked in the broth with the roast. Remember to keep the pot covered as it simmers to hold in the moisture.

About the Author

Blake Guthrie covers travel, entertainment and outdoor recreation for many outlets, including the Atlanta Journal-Constitution, where he is a regular contributor. With years of experience as a professional cook, Guthrie also relishes writing about food and beverage topics. He earned a Bachelor of Arts in mass communications from Auburn University.

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