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.
- Jupiterimages/liquidlibrary/Getty Images