*Just a quick question…I’m making pot roast for dinner tonight, with carrots and potatoes. I want it to turn out like a quasi-stew, quasi pot roast, where the meat is melting in your mouth…you know what I mean?
So, I seared the roast just now on both sides, and according to the directions (I was going to do the crockpot but decided against it) the roast is to sit in liquid (which I used about 2 cups of beef broth, and 2 cups of water, not covering the entire meat) for about 3 hours. It’s a 3 lb roast…so I figured it might need the full 3 hours.
Here is my question…when the directions say low heat, does this mean like a simmer, or like a 4 or 5 on the stove ‘‘dial?’’ I have it on 4, because I can’t imagine this cooking through by 5:30 tonight. Directions don’t say one way or the other…don’t say ‘simmer,’ just say keep on low heat. Hubby is working today, otherwise I’d ask him.
What do you think?*