Q. How do I keep my roast from getting dry?
A. I love a good pot roast. It reminds me of growing up. There are several ways to make a perfect roast. The main thing is to brown your meat before beginning. This helps keep in the moisture. It does not retain the moisture as well as searing, but searing is not necessary for a pot roast.
After you've browned it, put water over your roast and add your favorite spices. You do not have to cover the roast with water. Just a few cups are fine. I actually use beef bouillon in mine or sometimes beef broth instead of water, which really antes up the flavor.
It doesn't matter if you roast it on top of the stove or in the oven, as long as you have a good fitting lid and a sturdy pot. As the liquid tries to evaporate, it will rise to the top of the lid and then fall or slide back down into the meat. You are creating a little roasting world in there, where all the flavors and juices are circulating and actually marinating the meat as it cooks.
A good cut of meat is important, but the idea of roasts so long ago was to slowly cook any old meat until it was tender. Rely on your butcher's advice, but turn your nose up at him if it has big chunks of fat. This is not the Middle Ages. You want it nicely marbled, but are not shopping for a tenderloin, either. The slow cooking will break down the fat and tenderize this cut.
Crock pots are one of the greatest inventions for working cooks. Put your vegetables in first, and lay your roast over that. Add your spices and squeeze some more vegetables on top if you have room. Turn it on and go to work. When you get home, your house will smell so good and your meal is ready!
I love the All-Clad roaster that lets you put the removable part right on your stove and brown in it, unlike ceramic crock pots. It is pricey, but if you cook in a crock pot a lot, it might be worth the investment. Buy a little crock pot cookbook. It will be full of really good, homey recipes that your family will love.
A god pot is valuable because it will heat evenly. I love the Le Creuset brand. They are cast iron covered in enamel. You can brown and roast in the same pot, they conduct heat evenly and clean like a breeze. They are pretty enough to serve out of as well. The downsides are they are very heavy and expensive. If you invest in one, try to get one that will serve many uses. I only have one, but I use it all the time.
Lastly, ask your butcher how long to roast your poundage of meat. Roasting is the perfect way to save a bit of money as well as feed many people.
