I made the juiciest and most tender pot roast I've ever tasted a couple years back. My husband said that it was better than both his and my mom's (italian and southern background). A really helpful meat cutter at the grocery store showed me exactly what to get, last time I made it the clerks weren't as knowledgeable and couldn't help me. For a more tender roast (not chewy and tough) should I go for more fat or more muscle? I can never remember please help!
Answer by Anonymous at 9:03 PM on Jan. 24, 2010
Answer by TheDiva320 at 7:05 PM on Jan. 24, 2010
Answer by chefjen at 9:24 PM on Jan. 24, 2010
Answer by SaturnsMom at 9:41 PM on Jan. 24, 2010