Made a pot roast. Never again will I use round roast. It was tender, but really stringy, and just wanted to fall apart into strings instead of slicing. And was not digging how dryit was. I had to whip up a quick gravy to make it palatable. Just a half stick of butter, some chopped onion (used the caramelized ones from the bottom of the crock), a couple cups ofthe liquid from the crock, a teaspoon of beef granules, and enough flour to thicken it. Gravy actually turned out pretty good.
Chuck roast is my favorite, but for some stupid reason it's 4.59/lb right now
Posted via Mobile Device