Mark wants a slow-cooked pot roast with potatoes and carrots and onions. I would like to make it for him, and I will, but I loathe pot roast and I think I’ve only made it once. I’m not gonna pull out the slow cooker either; I’ll make it in my DO, covered, in a very slow oven, I guess.
What’s the best cut of meat to use, and how long should I cook it at what temp? Thanks for your input!
What’s the best cut of meat to use, and how long should I cook it at what temp? Thanks for your input!