Savory & Tender Fall Apart Pot Roast To make an excellent, fall-apart tender pot roast, choose a 2-3 pound piece of chuck roast. This particular cut of beef is marbled with a lot of fat and connective tissues and is initially quite tough, but becomes very juicy and fork tender if cooked the right way. The fat also adds a lot of flavor! Contrary to an already lean and tender piece of meat, which needs a shorter cooking time and dry, high heat, a chuck roast needs to cook for several hours in moist heat. In other words, low & slow to break down fat and tenderize the meat for that fall-apart doneness a good pot roast is known for. The result is juicy, tender meat that melts in your mouth! Various recipes of herbs and spices can be used with this cooking method, and personally I love to use my crock pot to slow cook this wonderful, savory meat. If you do try this recipe, I would really appreciate a quick comment with a star rating (option found immediately under each recipe). It helps me out tremendously! Thanks in advance! Cooking the Meat The first thing you should do as you prepare to cook a pot roast is to sear it on all sides. Fry the meat in oil on high heat until browned all over. This time I cut my roast into serving pieces, but it […] Read more »
