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Old 02-17-2008, 08:57 PM   #11
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i have cooked them mostly in a crockpot for fattier cuts. oven for the better quality roast. put in roaster with potatoes, carrots, onions and celery. oven on 375 and cook according to weight.


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Old 02-17-2008, 09:55 PM   #12
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Originally Posted by Newbee View Post
Thanks. I was told to cook the sirloin roast under low heat for 3 hours with veggies. I did the same with a pot roast but I added two, maybe three cups of water. The chuck pot roast was very nice but there was way too much liquid afterwards...it was more like a soup. I am not sure if it made a difference though, but I first brought the liquid and roast to a high boil after braising and then lowered it to simmer for three hours.

Has anyone has anyone good results using a pressure cooker?
I think you added too much water. With a braise like this, it's tightly covered, so the water doesn't evaporate. I use Betty Crocker's recipe: New England Pot Roast from Betty Crocker It only calls for one cup of water. There are slow-cooker directions, too. HTH.

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Old 02-18-2008, 01:07 AM   #13
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since cuts of meat and cooking vessel shapes and (tight) fitting lids are all different, i go by the rule that in a braise such as a pot roast, the liquid added should only come up to about 1/3rd of the side of the meat, no more. the meat itself will lose juices, as well as the accompanying veggies, so i usually even start out lower than that; around 1/4. often, when finished cooking, the liquid level will almost be up to 1/2, so judge it on the low side.
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Old 02-25-2008, 12:05 PM   #14
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My mom always did potroast on the stove in a pressure cooker...

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