Dancer in the kitchen
Senior Cook
I got a recipe from the Foodnetwork for pot roast. It sounded really good & basically they said to cook it on low for 12 hours. I think my first mistake was that I used the wrong cut of meat. I used a London Broil (I know, but it was on sale) & it came out almost liver-like in texture. AND the veggies weren't cooked all the way!
I can understand the meat not turning out, but why didn't the veggies finish cooking? It contained parsnips, sweet potatoes, regular potatoes & baby carrots. I salted & peppered the meat & coated it with flour. Then I made a mixture of diced tomatoes, maple syrup, corriander (my husband hates cumin & this seems to be a good sub), onion & garlic powder & poured it over the whole thing. The meat was supposed to shred apart. I ended up slicing it. My family ate it, but I sure didn't care for it.
Advice?
I can understand the meat not turning out, but why didn't the veggies finish cooking? It contained parsnips, sweet potatoes, regular potatoes & baby carrots. I salted & peppered the meat & coated it with flour. Then I made a mixture of diced tomatoes, maple syrup, corriander (my husband hates cumin & this seems to be a good sub), onion & garlic powder & poured it over the whole thing. The meat was supposed to shred apart. I ended up slicing it. My family ate it, but I sure didn't care for it.
Advice?