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This roast recipe used to be my go to recipe when I needed to make something a little fancier than chicken and rice. This was my first time making it in more than two years. So it was a nice little bit of nostalgia of when I was in college and I made this at least once a month.
I made this for dinner group because it's quick and really hard to screw up. I had a lot of work to do and I was exhausted from traveling, so I pulled out the old recipe. I was worried that it wouldn't turn out as good after being so long out of practice, but it came out just as good as ever; so tender that I was able to pull it apart with my fingers.
A good rule of thumb when making a pot roast is to use 1/2 lb. of meat for every person who will be eating. Some people eat more, and some will eat less, but I've found that the 1/2 lb. is a good place to start.
You can cook this on low for way longer than 12 hours that I put on the recipe. I've had it cooking for 14 hours before when I've gotten tied up on campus with tests that went longer than I thought they would.
The peak in terms of tenderness and moistness comes between 10 and 12 hours of being cooked on low.
You can easily add other ingredients to this recipe. I've found that lots of people don't like carrots with their roast, so I'll cut the number of carrots I use in half and add a couple of extra potatoes, if you want to add some extra zest, you can substitute those carrots with diced tomatoes.
The most common problem and complaint that people have with pot roast is that it's not flavorful enough. This recipe resolves this a bunch of different ways.
The first is by cutting the slits in the meat. It allows the flavoring of the spices and the beef broth seep deeper into the meat. This is further compounded by adding the butter and the garlic into those slits.
The second is the beef bullion cubes. By cooking the roast in beef broth, it's basically soaking in flavor the entire time.
The second most common issue with roast is that it's not tender. This usually happens because lots of people cook their roasts for four hours on high. The key to tender meat is to cook it on low for a long time with plenty of liquid. That's why we add all of that extra water.