Hmm, a tough pot roast can be quite a disappointment after all the anticipation, right? Opting for tougher cuts like chuck or brisket is common for pot roast, but they need to be cooked low and slow to break down the collagen and become tender.
I think your pot roast might be turning out tough due to not cooking it long enough or not using enough liquid to keep it moist! Though it could also be the cut of meat or not properly tenderizing it before cooking. Don't give up, you'll get it just right!
Though it could also be the cut of meat or not properly tenderizing it before cooking. Don't give up, you'll get it just right!